INGREDIENTS

2 large chicken breasts, thinly sliced
1 pkg rice powder
1 garlic clove, minced
1/8 tsp sugar
¼ tsp salt
¼ tsp pepper
8 Chinese Napa cabbage leaves
2 medium-size sweet potatoes, sliced cross wise, about 1 to 2 cm thick
1 tbsp soy sauce
1 tbsp cornstarch
1 tbsp chili bean sauce
1 tbsp chicken broth or water
1 tsp sesame oil
1 tbsp coriander or green onion, chopped

DIRECTIONS

1. Thinly slice the chicken breasts. Marinate with salt, pepper, minced garlic and sugar. Set aside.
2. Place a medium steamer over boiling water. Line the steamer with Napa cabbage. Place sliced sweet potatoes on top. Cover and steam for 10 minutes or until the potatoes are cooked through.
3. Coat the chicken slices with spiced rice powder. If the water level is low, add more boiling water beneath the steamer. Then, place chicken slices on top of the sweet potatoes. Cover and continue to steam another 6 to 7 minutes or until the chicken is cooked through.
4. Mix soy sauce, cornstarch, chili bean sauce, chicken broth or water and sesame oil to make a sauce. Drizzle the sauce on top of the chicken. Cover and steam for another 2 minutes or until the sauce begins to congeal and look shiny.
5. Before serving, sprinkle some chopped coriander (or chopped green onion) over the chicken.