Chinese Steamed Rice With Chicken

4 chicken breasts
salt
freshly ground blackpepper
2 tablespoons soy sauce
1 tablespoon sherry or rice wine
2 teaspoons oyster sauce
15 g/1/2 oz fresh root ginger, peeled and grated
2 cloves garlic, peeled and crushed
225 g/8 oz long-grain rice, well washed
100 g/4 oz canned sliced bamboo shoots
2 celery stalks, roughly chopped
1/2 small cabbage, shredded
spring onion tassels, to garnish

Season the breasts with salt and pepper. Mix together the soy sauce, sherry or rice wine, oyster sauce, root ginger and garlic and pour over the chicken. Leave to marinate for up to 2 hours.

Place the rice in a large saucepan, and add enough water to bring the liquid level about 2.5 cm/1 inch above the top of the rice. Bring to the boil. Add the chicken and marinade. Reduce the heat to as low as possible, cover with a tightfitting lid and cook, without lifting the lid, for 20 minutes. Add the prepared vegetables. Cover again and continue to cook for 5 minutes.

Pile the food on to a warmed serving dish and serve piping Isot, garnished with spring onions. SERVES 4