Steamed Chicken Cups

1. 1

   Put at least 2 inches of water in the bottom of a steamer.

2. 2

   Put the garlic, cilantro stems, and pepper into a food processor and process until the garlic is pasty and the cilantro finely minced.

3. 3

   By hand, mix with the chicken, pork, sugar, coconut milk, nam pla, and 1 egg.

4. 4

   Spoon and press down the mixture into 1/2-cup ceramic ramekins or small heatproof paper cups, like the aluminum-lined ones you might use for cupcakes.

5. 5

   Brush the remaining egg on top and place the ramekins in the steamer.

6. 6

   Cover and cook until the mixture is firm, 15 to 20 minutes.

7. 7

   Remove from the heat and cool slightly.

8. 8

   Invert the ramekins onto plates and tap gently to release the steamed chicken.

9. 9

   Drizzle with a little coconut milk, garnish with the reserved cilantro leaves, and serve.

No additional tips available.