Steamed Chicken in Banana Leaf

Years ago, maybe 5, I came across this recipe in a local women's magazine lying around a salon while waiting for my turn to sit on those chairs to have my hair cut.  I found it interesting and showed it to B and she told me she liked it and asked me to make them.  Since I do not have a pen and paper in my purse and I definitely cannot tear of the page, I relied on my memory to remember all the ingredients listed. 
 

My first attempt to make this dish was after a couple of months since I saw it.  Okay, I was not dedicated enough for I did not write it when I get home from the salon.  Fortunately, my memory (I guess) did not fail me and was able to create a light, sweet and savory dish.  It may not be the exact recipe from the magazine but we liked how it turned out.  Since then, I have cooked this dish several times especially when I want to uplift B's energy.  She loves steamed dishes aside from soups, you know *wink*

Steamed Chicken in Banana Leaf


Ingredients:
500 gms chicken, cut small portions

Marinate
1 Tbsp dark soy sauce
1 tsp rock salt
1 tsp sesame oil
1 Tbsp cornstarch
2 Tbsp pineapple juice

banana leaf - enough to cover the bottom and sides of your steamer
50 gms carrot, sliced
1 medium green bell pepper, cut into strips
100 gms pineapple tidbits
3 pieces dried shitake mushroom, soaked and cut into strips
2 stalks leeks, sliced diagonally (set aside a few for garnish)

Method:
Marinade the chicken with the marinating mix.  Set aside for 30 minutes or overnight.

Boil about 2 liters of water in your steamer or should at least be 3/4 of the pot.

Line steamer with banana leaf.

Arrange all ingredients on the steamer starting with the marinated chicken, mushroom, carrots, bell peppers, pineapple and leeks. Pour in any remaining marinate. Sprinkle with a little salt.

Once water is boiling, steam chicken for an hour. Do not peak but you can check of you still have enough boiling water.  Add more if necessary, preferably hot water.

After an hour, it will look like this

Serve immediately.

Sharing this dish with the foodies from: Food Friday, Food Trip Friday and Weekday Potluck