Steaming is not only a healthy way to cook, it also brings out subtle tastes. By cooking slowly in warm vapours, good chicken comes out even better -tender, succulent and suffused with tastes and aromas.
The use of the spicy coconut sauce – a Thai marker -makes this easy-to-prepare meal flavourful and nutritious.
Combine the chicken with the soy sauce, rice wine, black pepper and sesame oil. Let it marinate for at least 20 minutes.
Next set up a steamer or put a rack into a wok or deep pan. Pour in water up to
While the chicken is steaming, combine the ingredients for the sauce in a saucepan. Simmer gently for 5 minutes.
Remove the plate of cooked chicken, arrange on a warm platter and garnish with the coriander. Serve with the sauce.
© 2001 Ken Hom. All rights reserved.