STEAMED CHILI AND GINGER CHICKEN

I have recently purchased this amazing asian steam cooker and I LOVE IT! Cooking in it goes so quickly, and steaming your food is - as we know - very good for you!

Why not go down to your local asian supermarket and get one for your self and try this simple recipe?

Feeds 3 people.

You need:

4 chicken filets
6 spring onions
1-2 red chilies - depends how hot you like it
2 tbsp of ginger
3 cloves of garlic
3 tbsp of sesame oil
4 tbsp of soya sauce
2 tbsp of worcestershire sauce
Jasmine rice for 3 - read on the package of your rice


How to:

Finely cut the chili, garlic and the ginger. Add it to a bowl together with the sesame oil, soya - and worcestershire sauce. Slice the chicken into 1cm squares and marinate in the mixture - at least for 15-30 minutes for best taste. When there is 20 minutes left for the chicken to marinate, get the rice cooking. That usually takes around 15-20 minutes if you use normal rice.

Slice the spring onion into cm pieces and leave a side. Now you can boil a pot of water which you will put your steamer onto. Spread the chicken pieces in the steamer and make sure all the chili and ginger are left on the chicken. Top the chicken with the spring onion as the picture shows. Steam for 6-10 minutes max.

When the chicken and rice is done - serve! Put the soya sauce on the table to add some to the dish if you like. I usually mix the rice and chicken together because then all the nice flavors gets mixed as well.

If you want some vegetables with it - broccoli is good:) And if you don't have a steamer - frying this also works, however its not as good as steaming - or as healthy! Try fish as well - its yummy!

ENJOY!

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