This is so easy and so good. Marinate chicken breasts overnight in soy sauce, peanut oil, sliced ginger root and cilantro. Throw in a couple of cloves of chopped garlic if you’re inclined. When ready to cook the meal, prepare the steamer by lining the bottom with some Napa cabbage leaves and place the marinated chicken breasts on top of them.
In the side, start some white rice with ginger slices to give it that oriental flavor. Prepare a dressing with sesame oil and low-sodium soy sauce to top the rice and vegetables when served.
In the top part of the steamer, place some chopped bok choi, savoy cabbage, spinach and (optionally) some cauliflower or broccoli florets. Steam for about 30 minutes. We use an electric steamer, but the traditional bamboo steamers work just as well (we started out using them).
Add a Tsingtao, if desired, and enjoy.
