Steamed Ginger Chicken with Chinese Broccoli
4 x 300g skinless chicken breast fillets
2 bunches Chinese broccoli, halved lengthways & crossways
½ bunch fresh coriander sprigs, to serve
salt
Dressing
2 tbs light soy sauce
1 tbs rice wine vinegar
1 tbs sesame oil
1 tsp honey
2 tsp finely grated ginger
1 spring onion, finely sliced
For the dressing, whisk together the soy, rice wine, sesame oil and honey in a small bowl. Add the ginger and spring onion and stir to combine. Set aside.
Season the chicken with salt and transfer to the perforated tray. Steam the chicken for 12 minutes at 100°C until just cooked through. (NOTE: If your chicken breasts weigh more than 300g each, they will need longer to cook, or less time if they are smaller). Remove and transfer to a plate. Cover loosely with foil and rest for 5 minutes.
While chicken is resting, place broccoli into steamer for 2-3 minutes until crisp tender, then transfer to serving platter. Slice chicken diagonally and arranging over broccoli. Spoon over dressing and serve topped with coriander sprigs.
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
