Steamed Chicken with Vegetables & Mushrooms

It is not because I am Asian, but I think the Asian cuisine is the healthiest cuisine in the world. Their dishes are, in the main, healthy and fresh, utilizing mostly vegetables and lean meats and other amazing spices to great effect. In the last 20 or more years, the Asian markets have started to gain popularity among Westerners since the Vietnamese refugees fled their homeland after the falling of Saigon in 1975; They started their own supermarkets everywhere they settled, and now American supermarkets stock some Asian ingredients too, making it easy to find almost everything needed to create Asian dishes at home. The simple recipe here shows how easy it is to bring the Asian cuisine into everyone's kitchen
Ingredients:
2 boneless, skinless chicken breasts
Marinade:
1 tbs soy sauce
1 tbs sake wine (Japanese rice wine)
1/4 tsp sesame oil
1/4 tsp honey
1 tbs fresh ginger, thinly sliced
1 garlic, minced
Vegetable:
1/2 lb bok choy or Napa cabbage, separated and cut lengthwise into quarters
1/4 oz dried shitake mushrooms (soaked in water for 30 minutes and reserve the liquid), cut into slices

Thickening:
1 tsp cornstarch
1/4 cup chicken stock

Directions:
Combine the marinade in a nonmetallic dish. Add chicken. Cover and marinate for at least 1 hour.

Line a bamboo steamer with parchment paper. Place the chicken on top, reserving the marinade.

Bring water to a boil in a large wok, and then place the steamer onto the wok. Cover and steam each side of chicken 6 or 7 minutes. Turn chicken over each time. Top with bok choy and steam for another 5 minutes.

While the chicken and bok choy are cooking, place the reserved marinade, mushrooms and their soaking liquid in a sauce pan; Bring to a boil. Season with salt, black pepper and add the thickening sauce. Then cook further until the sauce thickens. Place chicken and bok choy onto plate and pour sauce over them to serve.