Steamed Chicken with Tomatoes and Coriander


Steamed Chicken with Tomatoes and Coriander
Servings: 4


500g chicken thighs, skinned, boned and cut into chunks
1 clove garlic, thinly sliced
1 teaspoon thinly sliced fresh ginger
1 tablespoon fish sauce
1 teaspoon sesame oil
1 teaspoons light cooking oil
3 tomatoes, cut into wedges
1 tablespoon chopped fresh coriander
salt and pepper

Recipe by: Nici Wickes
Publication: World Kitchen (Oct 2009)
Recipe ID: 100070


Steaming is a great way to create clean-tasting and refreshing food - I love the way that the true flavours of the ingredients are honoured with this method of cooking.


Put the chicken, garlic, ginger, fish sauce and oils into a bowl.  Mix well.

Line a bamboo steamer basket or regular steamer with baking paper and place the chicken mixture on the paper in a single layer.  Add the tomato wedges and coriander.  Cover the steamer and place it over a wok or larger pot of boiling water.  Steam for 15-20 minutes until the chicken is cooked trhough.  Season with salt and pepper.

Serve with steamed rice.



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