Steamed Chicken Legs with Dried Mushrooms
Steamed chicken leg quarters with mushrooms provide an economical, flavorful and healthy dinner choice.
2 teaspoons cornstarch
2 teaspoons MAGGI TASTE OF ASIA Cooking Soy Sauce
1 teaspoon water
1/2 teaspoon granulated sugar
1/2 teaspoon rice wine or cooking sherry
1/4 teaspoon salt
2 chicken leg quarters
4 to 6 dried shiitake or brown mushrooms, soaked in water until soft
1 tablespoon peeled, matchstick-size pieces fresh ginger
1 green onion, cut into 1-inch pieces
2 teaspoons MAGGI Seasoning Sauce
1/2 teaspoon sesame oil
- Combine cornstarch, soy sauce, water, sugar, rice wine and salt in medium bowl. Add chicken; stir to coat. Place in pie plate; add mushrooms and ginger. Carefully place pie plate in steamer basket; cover steamer.
- Steam for 30 to 40 minutes or until chicken is cooked through. Chop into pieces or serve whole. Sprinkle with green onion, seasoning sauce and oil.
Makes 2 servings.
Nutritional Information Per Serving (1/2 of recipe): Calories: 170 Calories from Fat: 70 Total Fat: 8 g Saturated Fat: 2 g Cholesterol: 60 mg Sodium: 1140 mg Carbohydrates: 11 g Dietary Fiber: 1 g Sugars: 3 g Protein: 15 g.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.