Name: Thai-style steamed chicken with noodles
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 4 large silverbeet leaves; 4 single chicken breast fillets (680g); 2 kaffir lime leaves, shredded finely; 2 small fresh red thai chillies, seeded, sliced thinly; 1 tablespoon finely chopped lemongrass; 500 gram fresh rice noodles; Sweet chilli dressing; 1/4 cup (60ml) sweet chilli sauce; 2 teaspoon fish sauce; 1 tablespoon lime juice; 1 clove garlic, crushed; 2 tablespoon finely chopped fresh coriander

Thai-style steamed chicken with noodles

Steaming this Thai-style chicken draws the flavour of the seasoning right into the flesh of the fillet. If the silver beet leaves are small, use two per chicken breast. If kaffir lime leaves are unavailable, use 2 teaspoons of finely grated lime rind.

Ingredients

4 large silverbeet leaves

4 single chicken breast fillets (680g)

2 kaffir lime leaves, shredded finely

2 small fresh red thai chillies, seeded, sliced thinly

1 tablespoon finely chopped lemongrass

500 gram fresh rice noodles

Sweet chilli dressing

1/4 cup (60ml) sweet chilli sauce

2 teaspoon fish sauce

1 tablespoon lime juice

1 clove garlic, crushed

2 tablespoon finely chopped fresh coriander

Method

1.Drop silverbeet into pan of boiling water, drain immediately, then dip into bowl of iced water until cold; drain well.

2.Place a chicken fillet on a silverbeet leaf, sprinkle with lime leaves, chilli and lemongrass. Wrap silverbeet around chicken to enclose.

3.Line a bamboo steamer with baking paper or a heatproof plate. Place chicken in prepared steamer over wok or pan of simmering water. Cover and steam about 15 minutes or until cooked through.

4.Meanwhile, place noodles in large heatproof bowl, cover with hot water and stand for 5 minutes; drain.

5.To make sweet chilli dressing, combine ingredients in small bowl.

6.Toss half of the sweet chilli dressing through noodles. Serve sliced chicken with noodles and remaining sweet chilli dressing.

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Ingredients

Method

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