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Steamed Chicken with Coconut Sauce
- Serves
4
- Difficulty
Easy
By Ken Hom
Published 2001
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.
Ingredients
450 g 1 lb 1 tablespoon
Method
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
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