Steamed Asian chicken
Tear up your takeaway menus: you can dish up this recipe before the delivery man’s even revved his engine
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 30 mins
Low-fat, Super healthy
- 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.
- 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
Recipe from olive magazine, February 2005.
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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
Preparation and cooking times
Ready in 30 mins
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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17 February 2009
leighannie71 commented on this recipe
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02 April 2010
Chez commented on this recipe
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02 April 2010
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22 January 2011
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