Appetizers Recipes - Chicken and Vegetable Bundles Recipe

Ingredients

• 4 skinless, boneless chicken thighs

• 5ml/1 tsp corn flour (cornstarch)

• 10ml/2 tsp dry sherry

• 30ml/2 tbsp light soy sauce

• 2.5mW/2 tsp salt

• large pinch of ground white pepper

• 4 fresh shiitake mushrooms

• 1 small carrot

• 1 small courgette (zucchini)

• 50g/2oz/1/2 cup sliced, drained, canned bamboo shoots

• 1 leek, trimmed

• 1.5ml/1/4 tsp sesame oil

Serves 4

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Method:

1. Remove any fat from the chicken thighs before cutting each thigh lengthways into eight strips. Place the strips in a bowl. Add the corn flour, sherry and half the soy sauce to the chicken in the bowl.

2. Stir in the salt and pepper and mix well. Cover with clear film (plastic wrap) and leave in a cool place to marinate for 10 minutes.

3. Remove and discard the mushroom stems, then cut each mushroom cap in half (or in slices if very large). Cut the carrot and courgette into eight batons, each about 5cml 2in long, then mix the mushroom halves and bamboo shoots together.

4. Bring a small pan of water to the boil. Add the leek and blanch until soft. Drain thoroughly. then slit the leek down its length. Separate each layer to give eight long strips.

5. Divide the marinated chicken into eight portions. Do the same with the vegetables. Wrap each strip of leek around a portion of chicken and vegetables to make eight neat bundles.

6. Prepare a steamer. Steam the chicken and vegetable bundles over a high heat for 12-15 minutes or until the filling is cooked.

7. Serve with a sauce made by mixing the remaining soy sauce with the sesame oil.

Note: Leeks form the wrappers for these enchanting little vegetable bundles. They taste good on their own, but even better with the soy and sesame oil dip.