Dieting 101

The Glycaemic Index Diet
The glycaemic index weight loss regime is based on the gi (or glycaemic index), a chart showing food types and a score representing the ease that the glucose of the food type gets converted to sugar in your blood stream. The claim is that long-acting types of food (ie those food types with a low Gi score), keep you satiated for longer and mean that you can take in less food without craving snacks all the time.
It is also extremeley effective for people with diabetes, as the low GI foods are helpful in preventing rises in glucose amount.

Steamed Breast Of Chicken with Black Mushroom Recipe

	Category	Duck Recipes
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Ingredients And Procedures

1 lg Chicken breast

8 Dried Nami black mushrooms

2 Green onions

8 Water chestnuts

1 Chinese sausage (opt)

----------------------------------MARINADE---------------------------------- 2 tb Dry sherry

1 tb Cornstarch

2 Slices ginger root/minced

1 ts Sesame oil

2 tb Thin soy sauce

2 Cloves garlic, minced

1/2 ts Sugar

Preparation: Soak dried mushrooms in hot water for 1/2 hour or until soft. Remove stems; thinly slice caps. Debone chicken; slice into 1/2" thick, quarter-size coins; place pieces in shallow, heat-proof dish. Add marinade ingredients to chicken; marinate for at least 30 minutes. Slice water chestnuts in thin circles. Cut green onions on bias into 1" sections. There are 2 varieties of "Cantonese-style" Chinese semi-dried sausage available in Chinese markets: duck liver & sweet pork meat. Either will do for this dish. Cut sausage on bias into 1/8" thick slices. Marinade is not used with sausage. Steaming: Mix sliced mushrooms & water chestnuts with chicken. If desired, add sausage. Steam for 20 minutes. If using deep bowl, stir chicken after 10 minutes to make certain bottom pieces get cooked. Just before serving,

add green onions. Serve immediately, since cornstarch will become gummy if dish is allowed to cool. HINT: If using metal steamer, stretch dish towel under steamer cover, to prevent build-up of condensed steam in dish.

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<h1>Steamed Breast Of Chicken with Black Mushroom</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 lg Chicken breast <P>8 Dried Nami black mushrooms <P>2 Green onions <P>8 Water chestnuts <P>1 Chinese sausage (opt) <P>----------------------------------MARINADE---------------------------------- 2 tb Dry sherry <P>1 tb Cornstarch <P>2 Slices ginger root/minced <P>1 ts Sesame oil <P>2 tb Thin soy sauce <P>2 Cloves garlic, minced <P>1/2 ts Sugar <P>Preparation: Soak dried mushrooms in hot water for 1/2 hour or until soft. Remove stems; thinly slice caps. Debone chicken; slice into 1/2" thick, quarter-size coins; place pieces in shallow, heat-proof dish. Add marinade ingredients to chicken; marinate for at least 30 minutes. Slice water chestnuts in thin circles. Cut green onions on bias into 1" sections. There are 2 varieties of "Cantonese-style" Chinese semi-dried sausage available in Chinese markets: duck liver & sweet pork meat. Either will do for this dish. Cut sausage on bias into 1/8" thick slices. Marinade is not used with sausage. Steaming: Mix sliced mushrooms & water chestnuts with chicken. If desired, add sausage. Steam for 20 minutes. If using deep bowl, stir chicken after 10 minutes to make certain bottom pieces get cooked. Just before serving, <P>add green onions. Serve immediately, since cornstarch will become gummy if dish is allowed to cool. HINT: If using metal steamer, stretch dish towel under steamer cover, to prevent build-up of condensed steam in dish. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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