Steamed chicken with soy sauce (Kai Neung Se-Ew)

Saying this chicken is boiled is not the full story, it is first pan fried to get some flavour from the browning, then simmered slowly in a stock, and finally served up with a delicions spicy dark sauce. It’s healthy chicken but with an unhealthy taste!

  • 500 gms Chicken Breast with Skin
  • 1-2 Coriander Root
  • 2-3 Garlic Cloves
  • 1/2 Teaspoon Peppercorns
  • 3 Tablespoons Light Soy Sauce
  • 2 Tablespoons Butter
  • 500 ml Water
  • 1 Chicken Stock Cube
  • Clean the chicken breast and add the light soy sauce.
  • Into a mortar, mix the garlic, coriander root, peppercorns and pound until ground up.
  • Add this to the chicken, mix it well together so that the chicken is covered and leave to marinade for 30 minutes.
  • Put the butter into a pan, fry the chicken in this starting skin side down until the skin is browned, then turn it over and brown the other side.
  • The aim is to just add some flavour, not to cook the chicken.
  • Place the chicken, water and stock cube in a saucepan, bring to the boil, then turn the heat down to simmer.
  • Simmer until the water has reduced by half.
  • During the last 10 minutes of cooking you can use this stock to cook side vegetables like baby corn, carrots or mushrooms if you are serving these too.
  • Remove the chicken, slice, place in a serving bowl with some of the stock and the following sauce.
Ingredients for Sauce:
  • 5 Chillies
  • 1 Garlic Clove
  • 1 Teaspoon Sugar
  • 1/2 Teaspoon Salt
  • 1 Tablespoon Dark Soy Sauce
  • Mix chillies, garlic, sugar and salt in a mortar and pound it until the mixture is ground up, then add the dark soy sauce.
  • You can spoon this sauce over the chicken, as I’ve done for the photograph, or if some of your guests don’t like spicy chilli, you can serve it as a side sauce.

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