Steamed Chicken with Ginger and Spring Onion
x 2 cm
Fresh ginger, thinly sliced
Garlic, thinly sliced
Chicken breast fillets, skin removed, trimmed
Spring onion, thinly sliced
Finely julienned fresh ginger, extra
Pour the stock into a wok. Add the ginger
and garlic, bring to the boil, then reduce the heat to low. Simmer
gently for 5 minutes to allow the flavors to infuse.
Lightly season the chicken breasts with
salt and freshly ground black pepper.
Line a bamboo steamer basket with baking
paper and place the chicken breast on the paper, making sure the breasts
aren't touching one another.
Depending on the size of your steamer
basket, you may need two steamer trays, or you may need to cook the
breasts in two batches. If you don't have a wok and bamboo steamers, you
can use a saucepan and place a metal steamer tray over it.
Cover the steamer and place it over the
wok for 10 minutes, or until the breasts are cooked through. To test,
touch the chicken to see if it is springy. Remove from the steamer,
transfer to a plate and cover with foil for 3 minutes (leaving the
chicken to rest allows the flesh to relax, resulting in tender and moist
chicken). Slice the breast across the grain.
Scatter the spring onion an extra ginger
over the chicken breasts. Pour the soy sauce over them.
In a small pan, heat the peanut oil and
sesame oil until hot, but not smoking. Carefully spoon the oil over the
chicken and serve immediately.