Plat
Chinese-Inspired Steamed Chicken with Green Sauce
30 minPour 2Nutri-Score B€€
B
30 min
30 minChinese-Inspired Steamed Chicken with Green Sauce
ce qu’il vous faut
Ingrédients
skin-on chicken breast fillet (whole fillet)Viandes500 g
dark soy sauceÉpicerie15 ml
sesame oilÉpicerie5 ml
fresh ginger (minced (1 tsp for the chicken, 1 tsp for the green sauce))Fruits et légumes2 morceaux
fresh garlic (minced (1 tsp for the chicken, 1 tsp for the green sauce))Fruits et légumes2 morceaux- fish sauceÉpicerie5 ml
spring onion (finely sliced)Fruits et légumes30 g
chives (finely diced)Fruits et légumes10 g- peanut oilÉpicerie45 ml
green beans (trimmed)Fruits et légumes150 g
rice (cooked, for serving)Céréales150 g
par portion
Nutrition
838kcal
- Glucides
- 63 g
- Protéines
- 63 g
- Lipides
- 38 g
ce que vous utiliserez
Ustensiles
Cuiseur vapeur
Casserole
pas à pas
Préparation
- Étape 1
Prepare the chicken in baking paper
- Line the steamer with baking paper and place the chicken breast on it.
- Mix the dark soy sauce, sesame oil, ginger, garlic and fish sauce together and pour over the chicken.
- Fold the baking paper over the chicken to enclose it, weighing it down if needed.
- Étape 2
Steam the chicken and beans
- Steam the chicken for 14 to 15 minutes.
- Add the beans to another steaming pot and steam them on top for 7 minutes.
- Étape 3
Make the green sauce
- Combine the ginger, garlic, spring onion and chives in a heatproof bowl.
- Bring the peanut oil to high heat and pour it over the aromatics.
- Étape 4
Rest and slice the chicken
- Carefully remove the chicken from the steamer, keeping the sauce collected at the bottom of the baking paper.
- Let the chicken rest for 5 minutes, then thinly slice it.
- Étape 5
Plate and serve
- Plate the sliced chicken with the rice and beans.
- Pour over the sauce from the steamer.
- Top the chicken with the green sauce, squeezing out most of the oil, and enjoy.
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