Steamed chicken breast with spring onion oil

This easy, skinless breast-only version of the classic Cantonese white cut chicken is a firm favourite in our household.

• serves

  4

• prep

  10 minutes

• cook

  45 minutes

• difficulty

  Easy

Ingredients

• 2 chicken breasts
• 1 tbsp soy sauce
• 2 tsp sesame oil
• coriander sprigs, to serve

Spring onion oil

• 2 tbsp grated ginger
• ½ tsp salt flakes
• 5 spring onions, white and light green part, thinly sliced
• 125 ml (½ cup) vegetable oil

Serves 4 as part of a shared meal

Instructions

1. For the spring onion oil, lightly pound the ginger, salt and spring onion in a heatproof mortar and pestle until the onion has broken up. Meanwhile, heat the oil in a small saucepan until smoking, then pour into the mortar. Stir and allow to cool.
2. Meanwhile, place the chicken on a plate and steam over low heat for about 12 minutes, depending on the size of the breast. Alternatively, cook in a steam oven at 62°C for 30-45 minutes. Pour any juices released by the chicken into a small bowl and add the soy sauce and sesame oil.
3. To serve, slice the chicken and pour the sauce over. Scatter with coriander sprigs and serve with the spring onion oil.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.