Steamed Chicken With Lemongrass and Ginger

Ingredients

• 2 stalks lemongrass
• 1 garlic clove, finely sliced
• 1 teaspoon fresh gingerroot, grated
• 1 pinch salt & freshly ground black pepper
• 2 boneless skinless chicken breasts
• 250 g broccoli florets
• 1/2 teaspoon cornflour, mixed with
• 2 tablespoons cold water
• 1/4 cup toasted almond

Directions

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.