Steamed Asian chicken

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olive magazine

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Recipe by olive magazine

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1. Put the chicken, a splash of soy sauce, the garlic, ginger, chilli, spring onion and a few drops of sesame oil on a plate that will fit in a steamer basket.
2. Put the rice in a saucepan, add enough water to come 2cm above the top of the rice and bring to the boil. Set the steamer above the rice, cover and steam for about 8 minutes; the chicken should feel springy to the touch. Take the steamer off and continue cooking the rice until it is done, about 2-3 minutes. Drain any excess water. Slice the chicken and serve it and its juices with the rice.

Know-how

This is a sort of onepot, where the chicken is steamed above the rice as it cooks.

Per serving

499 kcalories, protein 41.2g, carbohydrate 81g, fat 3.3 g, saturated fat 0.7g, fibre 0.6g, salt 0.5 g

http://www.bbcgoodfood.com/recipes/3844/

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Ingredients

• 2 skinless chicken breasts fillets
• soy sauce , use Kikkoman for a balanced flavour
• 1 garlic clove , sliced
• 1 tsp of root ginger , grated
• 1 red chilli , finely sliced
• 1 spring onion , finely sliced
• sesame oil
• 200g basmati rice or jasmine rice

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Difficulty and servings

Serves 2

Preperation and cooking times

Low-fat, Super healthy

Ingredients

• 2 skinless chicken breasts fillets
• soy sauce , use Kikkoman for a balanced flavour
• 1 garlic clove , sliced
• 1 tsp of root ginger , grated
• 1 red chilli , finely sliced
• 1 spring onion , finely sliced
• sesame oil
• 200g basmati rice or jasmine rice

Per serving

499 kcalories, protein 41.2g, carbohydrate 81g, fat 3.3 g, saturated fat 0.7g, fibre 0.6g, salt 0.5 g

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