Main Dishes

Cantonese-Style" Steamed Chicken & Mushroom Pot

The Prep: Toss chicken pieces in a bowl with soy sauce, oyster sauce, ginger, and a teaspoon of cornstarch (the starch is the secret for the silky texture).

The Build: Layer sliced mushrooms and carrots at the bottom of your pot. Place the seasoned chicken on top.

The Simmer: Add only 1/2 cup of water. Cover with a tight lid and simmer on medium-low for 15–20 minutes.

The Finish: The chicken juices and cornstarch will create a clear, savory gravy at the bottom. Serve it over plain rice.