Steaming is the perfect cooking technique for spring, as it captures all the freshness and flavour of food in the simplest way.
The ingredient of Steamed chicken with spring onion
- 2 bunches spring onions
- 1L (4 cups) Massel chicken style liquid stock
- 8-12 small new-season potatoes (such as baby chat, anya or kipfler)
- 4 x 220g skinless chicken breasts
- 1 tablespoon olive oil
The instruction how to make Steamed chicken with spring onion
- Trim the tops from the spring onions, leaving a good part of the green stems.
- Finely chop the remaining green stems and set aside to garnish.
- Bring the stock to the boil over high heat in a large wok or saucepan. Place the potatoes in a single layer in a steamer, then place over the pan, cover and steam for 5 minutes.
- Meanwhile, rub the chicken with the oil and some sea salt. Place in a shallow heatproof dish thatu2019s large enough to hold all the breasts in a single layer, and will fit on a steamer in the wok or saucepan.
- Place the chicken dish in a second steamer and sit over the potatoes. Cook for 10 minutes, then add the lengths of spring onion to the chicken and steam for a further 5 minutes or until the chicken is cooked through and the potatoes and spring onions are tender.
- Remove the steamers, then pour 600ml of the chicken stock into a jug. Strain any chicken cooking juices from the dish into the stock to make a light chicken broth.
- Add the chopped spring onion greens. Divide the spring onion lengths among 4 shallow bowls, top each with a chicken breast, then halve the potatoes and scatter them around the chicken.
- Ladle over the chicken broth, season with freshly ground black pepper and serve immediately.
Nutritions of Steamed chicken with spring onionfatContent: 496.642 calories
saturatedFatContent: 9 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 41 grams carbohydrates
fibreContent: 5 grams sugar
cholesterolContent: 58 grams protein
sodiumContent: 130 milligrams cholesterol