Ingredients Jump to Instructions ↓

  1. 4 4 3 sprigs

  2. 3 2 tablespoons 1/2 teaspoon 1/2 teaspoon 1/2 2 teaspoon 800 g Ripe tomatoes, cut into thin wedges Spring onions (scallions), finely sliced Fresh ginger, thinly sliced Nuoc cham sauce Salt Sugar Ground black pepper (to taste) Sesame oil Chicken fillets (breast or thighs)

Instructions Jump to Ingredients ↑

  1. : De-bone the chicken and cut flesh into bite-size pieces. Reserve bones for stock. Put chicken into a heatproof bowl or other deep dish. Add tomatoes, spring onions (scallions) and ginger. Add seasonings and oil. Mix thoroughly. Put the dish in a pan with water to come almost halfway up the dish. Cover and steam for 25 - 35 minutes or until chicken is tender. Serve hot with rice and nuoc cham dipping sauce.


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