Sunday, April 19, 2015


Steaming may not be the first thing that springs to mind when deciding how to cook chicken, but this is a recipe that should be tried by everyone. The result is an incredibly tender and amazing-flavoured meal. Go on, try it.


4 chicken breast fillets on the bone, or off the bone if it’s easier for you
125 ml (½ cup) light soy sauce
2 garlic cloves, peeled and sliced
2 small red chillies, sliced
1 tbsp fish sauce
80 ml (⅓ cup) water
60 ml (¼ cup) rice wine vinegar
2 tsp sesame oil
4 cm piece ginger, peeled and shredded
steamed rice, to serve


Marinating time 4 hours

Place chicken in a deep bowl. Mix together soy sauce, garlic, chilli, fish sauce, water, rice wine vinegar and sesame oil. Pour over chicken and leave to marinate in refrigerator for 4 hours, turning chicken once.

Place wok over a high heat, add 6 cm of water and bring to the boil. Rest a plate in the bottom of a bamboo steamer and place into the wok. Arrange chicken fillets on the plate and pour the marinade over. Spread ginger over the chicken, cover and steam for 20 minutes, or until chicken is just cooked. Remove and allow to rest for 5 minutes in a warm place.
Cut each piece of chicken into 4 and serve immediately with cooking juices and steamed rice.


Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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