Steamed Chicken With Lemongrass And Ginger

1. 1

   Mix the lemon grass, garlic and ginger together, season with salt and freshly ground black pepper and rub over the chicken. Leave to marinate for 20 minutes.

2. 2

   Put just enough water into a steamer or pan and place the rack or steamer basket on top. Place the chicken and seasoning inside, cover and steam for 15-20 minutes.

3. 3

   Scatter over the broccoli florets and cook for another two minutes. Remove the steamer tray and set aside.

4. 4

   Whilst cooking the fragrant chicken juices should have dripped down into the water to make a stock and evaporated to leave approximately a glass full of liquid (about 80-100ml - if you find you have too much liquid, bring to a fast boil and reduce).

5. 5

   Thicken the stock with cornflour and season if necessary.

6. 6

   To serve, arrange the chicken on a plate and scatter over the broccoli, and toasted almonds then drizzle with the sauce. Serve with steamed rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.