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Steamed chicken with spring onion
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
"Steaming preserves the fresh flavors of spring effortlessly."
Ingredients:
  • 2 bunches spring onions
  • 1L (4 cups) chicken style liquid stock
  • 8-12 small new-season potatoes (such as baby chat, anya or kipfler)
  • 4 x 220g skinless chicken breasts
Instructions:
  • Trim the green tops of the spring onions, leaving some of the stems attached.
  • Finely chop the leftover green stems and save for garnishing later.
  • Heat the stock in a large wok or saucepan until boiling. Arrange the potatoes in a steamer in a single layer, then steam covered for 5 minutes over the simmering stock.
  • Rub the chicken with oil and sea salt, then place in a shallow, heatproof dish that can fit all the breasts in a single layer on a steamer in the wok or saucepan.
  • Steam the chicken dish over the potatoes for 10 minutes. Then add the spring onion pieces to the chicken and continue steaming for another 5 minutes until the chicken is cooked through, and the potatoes and spring onions are tender.
  • First, take out the steamers. Next, pour 600ml of chicken stock into a jug. Strain any chicken cooking juices from the dish into the stock to create a delicate chicken broth.
  • Sprinkle the chopped spring onion greens over the 4 shallow bowls. Place a chicken breast on top of each bowl, then arrange the halved potatoes around the chicken.
  • Pour the chicken broth over the dish, season with freshly ground black pepper, and serve right away for ultimate enjoyment.

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