Ingredients
- 500 ml (2 cups) chicken stock
- 3 × 2 cm (1 1/4 × 3/4 inch) piece of fresh ginger, thinly sliced
- 1 garlic clove, thinly sliced
- 4 chicken breast fillets, skin removed, trimmed
- 2 tablespoons thinly sliced (on the diagonal) spring onion (scallion)
- 2 teaspoons finely julienned fresh ginger, extra
- 2 tablespoons soy sauce
- 2 tablespoons peanut oil
- 1/2 teaspoon sesame oil
Method
1. Pour the stock into a wok. Add the ginger and garlic, bring to the boil, then reduce the heat to low. Simmer gently for 5 minutes to allow the flavours to infuse.
2. Lightly season the chicken breasts with salt and freshly ground black pepper. Line a bamboo steamer basket with baking paper and place the chicken breasts on the paper, making sure the breasts aren't touching one another. Depending on the size of your steamer basket, you may need two steamer trays, or you may need to cook the breasts in two batches. If you don't have a wok and bamboo steamers, you can use a saucepan and place a metal steamer tray over it.
3. Cover the steamer and place it over the wok for 10 minutes, or until the breasts are cooked through. To test, touch the chicken to see if it is springy. Remove from the steamer, transfer to a plate and cover with foil for 3 minutes (leaving the chicken to rest allows the flesh to relax, resulting in tender and moist chicken). Slice the breast across the grain.
4. Scatter the spring onion and extra ginger over the chicken breasts. Pour the soy sauce over them. In a small pan, heat the peanut oil and sesame oil until hot, but not smoking. Carefully spoon the oil over the chicken and serve immediately.
