Ingredients
- 400g chicken thigh fillets
- Dressing
- 2 tbsp coriander stems, finely chopped
- 5cm piece ginger, cut into thin strips
- 2 tbsp spring onions, trimmed and finely sliced
- 2 garlic cloves, finely chopped
- 1 large red chilli, finely sliced
- 2 1/2 tbsp light soy sauce
- 1 tbsp brown rice vinegar
- 1 tsp brown sugar
- 1 tsp sesame oil
- 2 tbsp peanut oil
Method
First, make the dressing. Combine all ingredients except peanut oil in a heatproof bowl. Heat peanut oil in a small heavy-based pan until surface shimmers slightly, then carefully pour over ingredients in bowl. Stir to combine and set aside, uncovered.
Arrange chicken in a single layer on a heatproof plate that will fit inside a steamer basket. Place plate inside steamer, position over a deep saucepan or wok of boiling water and steam, covered, for about 14 minutes or until chicken is just tender. Remove plate from steamer basket and allow chicken to rest for 5 minutes.Drain off excess liquid and transfer chicken to a chopping board. Cut chicken on the diagonal into 1 cm slices and arrange on a platter. Spoon over dressing and serve at room temperature.
