Steamed chicken with tomatoes

Steamed chicken with tomatoes

By
From
The Complete Asian Cookbook
Serves
4
Photographer
Alan Benson

Ingredients

Quantity Ingredient
750g chicken thigh and breast fillets
3 ripe tomatoes, cut into thin wedges
3 spring onions, thinly sliced
1 tablespoon fresh ginger, finely grated
2 tablespoons fish sauce
1/2 teaspoon salt
1/2 teaspoon sugar
freshly ground black pepper, to taste
2 teaspoons sesame oil
Garlic, chilli and fish sauce, to serve

Method

  1. Remove the skin and bones from the chicken and cut the flesh into bite-sized pieces.
  2. Put the chicken into a heatproof bowl or other deep dish with all of the remaining ingredients and mix thoroughly.
  3. Fill a large saucepan or deep frying pan with water and bring to the boil. Place the bowl in the pan — the water should come about one-third of the way up the bowl. Cover and steam for about 25–35 minutes, or until the chicken is cooked through. Check periodically to ensure that the water has not boiled away, and add more boiling water if it is getting low. Serve with white rice and the garlic, chilli and fish sauce.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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