6 WWs points per serving, excluding marinade
A bamboo steamer makes for a quick and easy meal, and is great for us perpetual dieters. The marinade will impart flavor that might be missing if we merely steamed.
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Bamboo Steaming Preparation
Soak the dried mushrooms in a bowl of warm water for 20 minutes, or until they have softened. Squeeze out the excess water, and slice thin. You may use any dried mushrooms you choose.
Chop the chicken into bite-sized pieces.
Place in a heatproof bowl and add the marinade. Allow to marinate while bringing water to a boil for steaming (or longer if desired).
Place the bowl in a bamboo steamer in a WOK (or a deep pot if you don't have a WOK).
Sprinkle with 1/2 the green onions (scallions)
Repeat with the shrimp and shitakes, adding the rest of the green onion. Place on the second (top) rack in the steamer
Cover the steamer
Steam the over rapidly boiling water for 15 - 20 minutes, Watch that the water doesn''t completely evaporate. Add more water as needed.
If the shrimp are done before the chicken, remove from the steamer and keep covered until the chicken is done.
Serve over rice
A sharp cleaver will make quick work of chopping up the chicken and other ingredients.
This is a great way for dieters to cut the fat and calories, while still enjoying a tasty meal
Add any type of vegetables you like (i.e. green beans, asparagus, cabbage)
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