Steamed Lemongrass and Ginger Chicken with Asian Greens

The subtle, refreshing flavor of the steamed chicken goes perfectly with the strong taste of the sweetened soy sauce mix. With steamed greens on the side, this is one healthy, balanced meal.

Serves 4  Prep Time 15 minutes  Cooking Time 10 to 12 minutes

4 chicken breast fillets
2 lemongrass stems
1 two-inch piece ginger, julienned
1 lime, thinly sliced
2 cups chicken stock
1 bunch bok choy leaves, cut into 4-inch lengths
toasted sesame seeds for garnish

For the sauce
3 tablespoons kecap manis (Indonesian sweet soy sauce)
3 tablespoons soy sauce
3 tablespoons hoisin sauce
1 tablespoon sesame oil

1  Cut each chicken fillet horizontally through the middle.

2  Cut lemongrass into lengths about 2 inches longer than the chicken fillets. Then cut each stalk in half, lengthwise. Put 1 lemongrass stalk on top of a breast fillet, then the ginger slices,  then 1 or 2 lime slices. Top with another breast fillet.

3  Pour chicken stock into a pot and bring to a simmer. Use the simmering stock to steam prepared chicken fillets. Steam for 10 to 12 minutes or until chicken turns white and tender. Remove from steamer and cover to keep warm.

4  Steam bok choy leaves for about 3 minutes or until tender. Set aside. Bring the remaining stock to a boil.

5  Make the sauce: In a bowl, whisk together kecap manis, soy sauce, hoisin sauce, and sesame oil.

6  On a serving dish, place steamed chicken on top of the steamed bok choy leaves. Ladle a small amount of chicken stock over the chicken then drizzle generously with sauce. Sprinkle with toasted sesame seeds and serve.

Tip  No kecap manis? Just add an equal amount of molasses to the soy sauce

Photography by David Hanson │ Styling by Elaine P. Lim │ Props by Robinsons Department Store and SM Homeworld

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