Put 400g of water in the reservoir of the steam-cooker
Cut the mushroom in slice and place them in the shallow colander.
In the chop n’ prep, chop the garlic and half of the coriander.
Coated the chicken strip whit the garlic and coriander. Put them in the shielded colander.
Cook for 30 minutes at 80%. Let rest for 5 minutes.
Chop the rest of the coriander.
Whit the zest n’ press, press ½ lemon.
Use the micro pitcher to mix whit a whip the cornstarch, cream, lemon juice and the coriander. Cook for 2 minutes at 80%
Serve the chicken and mushroom whit a drizzle of sauce.