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    Steamed Chicken with Cocnut Sauce

    List of Ingredients




    450g(1lb) Boneless and Skinless Chicken Breasts
    1 tablespoon light soy sauce
    1 tablespoon Shaoxing rice wine or dry sherry
    1/4 teaspoon freshly ground black pepper
    1 teaspoon of sesame oil

    SAUCE

    400ml(14fl oz) tinned coconut milk
    1 1/5 tablespoons Thai red curry paste
    1 tablespoon sugar
    2 teaspoons fish sauce or light soy sauce

    GARNISH
    handful fresh corriander

    Recipe



    Combine the chicken with the soy sauce, rice wine, black pepper and sesame oil. Let it marinate for at least 20 minutes.

    Set up a steamer or put a rack into a wok or deep pan. Pour in water upto 5cm(2in). Bring the water to the boil over a high heat. Put the chicken in one layer onto a heatproof plate in the steamer or onto the rack. Cover the pan tightly and gently steam until the chicken is just white and firm. This will take about 8-10 minutes depending on the thickness of the chicken.

    While the chicken is steaming, combine all the igreadents for the sauce into a saucepan. Simmer genlty for 5 minutes.

    Remove the plate of cooked chicken, arrange on a warm plater and garnish with corriander. Serve with the sauce.

 

 

 

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