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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix the siy sauce, honey and chill together in a shallow bowl. Add the chicken pieces, then place in a bamboo steamer. Cover and sit over a pan of boiling water for 10 minutes. | 2. Cut the pak choi into 12 cm lengths and halve the mushrooms. Toss together and place in the second layer of the bamboo steamer. Scatter the bean sprouts and salad onions over the top. | 3. Lift the steamer containing the chicken off the top of the pan and sit the vegetable tier underneath - it is crucial that the vegetables sit beneath the chicken otherwise the juices that they release will fall into the bowl holding the chicken and dilute the soy dressing. | 4. Return the bamboo stack to the pan and continue to steam for a further 3-4 minutes until the vegetables are tender but still crispand the chicken is cooked through. | 5. Serve the bamboo steamer stack at the table with some boiled rice, and allow guests to help themselves. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
soy sauce	8	tablespoons		67.84	6.3104	10.4192	0.7296
honey	2	tablespoons		-	-	-	-
chili flake	1	teaspoon		5043.3333	0.0	1122.0	28.3333
chicken thigh	8	boneless	skinless cut boneless	-	-	-	-
pak choi	200			5043.3333	0.0	1122.0	28.3333
shiitake mushroom	150			-	-	-	-
bean sprout	100			5043.3333	0.0	1122.0	28.3333
green onion	4		sliced	76.68	16.3016	2.7548	1.3348

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.