Steamed Chicken With Oyster Sauce - cooking recipe

Ingredients

1 piece (1 inch) ginger, peeled and sliced
2 cloves garlic, crushed
1 cup chicken stock
4 None boneless skinless chicken breasts (6 oz each)
1 large lemon, cut crosswise into 8 slices
2 None baby bok choy, halved lengthwise
7 oz green beans
1/2 cup oyster sauce

Preparation

Pour cold water into a wok or large saucepan to 2 inches deep. Add ginger, garlic and stock to water. Bring to a boil on high heat.
Arrange chicken, in a single layer, in a large bamboo steaming basket. Place lemon slices on chicken. Place basket over wok or saucepan of boiling cooking liquid. Cover basket with a tight fitting lid or foil; steam for 7 mins.
Place bok choy and beans in a separate large steaming basket. Remove lid from chicken, then top with second basket to create a stack. Cover basket with a tight fitting lid or foil; steam for 5 mins more or until chicken is cooked through and vegetables are just tender. Reserve 1/4 cup cooking liquid.
Whisk oyster sauce with reserved cooking liquid. Serve chicken and lemon with vegetables and sauce.