Name: Steamed orange ginger chicken with greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 4 baby buk choy (600g), halved; 500 gram choy sum, trimmed, cut into 6cm lengths; 4 chicken breast fillets (680g); 4 centimetre piece fresh ginger (20g), peeled; 1 tablespoon pink peppercorns, crushed; 2 tablespoon coarsely grated orange rind; 1 teaspoon sesame oil; 2 green onions (scallions), sliced thinly; Soy sesame dressing; 1 tablespoon salt-reduced soy sauce; 1 tablespoon rice vinegar; 1 tablespoon peanut oil; 1 teaspoon sesame oil; 1 1/2 tablespoon orange juice

Steamed orange ginger chicken with greens

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Serves 4

Prep

15M

Cook

30M

Total

45M

Ingredients

4 baby buk choy (600g), halved

500 gram choy sum, trimmed, cut into 6cm lengths

4 chicken breast fillets (680g)

4 centimetre piece fresh ginger (20g), peeled

1 tablespoon pink peppercorns, crushed

2 tablespoon coarsely grated orange rind

1 teaspoon sesame oil

2 green onions (scallions), sliced thinly

Soy sesame dressing

1 tablespoon salt-reduced soy sauce

1 tablespoon rice vinegar

1 tablespoon peanut oil

1 teaspoon sesame oil

1 1/2 tablespoon orange juice

Method

1.Place buk choy and choy sum on base of a large bamboo steamer. Cut each chicken breast diagonally crossways into three pieces; place on vegetables.

2.Cut ginger lengthways into thin strips, cut into matchstick-sized pieces. Sprinkle ginger, peppercorns, rind and oil over chicken. Season. Steam chicken, covered, over a wok or large frying pan of simmering water 10 minutes or until cooked through.

3.To make soy sesame dressing; whisk ingredients in a small jug until combined.

4.Serve chicken and vegetables, topped with green onion and drizzled with dressing.

Use a zester to get long thin strips of rind.
Note

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Ingredients

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