Thursday, 11 October 2012
Steamed Chicken with Chilli and Coriander Butter
Ingredients :
- 4 skinless, boneless chicken breast
- 50 gm soft butter
- 4 tbsp fresh coriander, chopped
- 1 red chili, chopped finely
- 350 ml chicken / vegetable stock or water
- salt and pepper
Preparation :
- Combine the butter, with chilli and coriander.
- Cut a deep gash in the chicken breast sides, to create a pocket
- Divide the chilli coriander butter mix in the sides of each chicken breast, and place each chicken breast in a 12 inch square of baking paper
- Season the chicken with salt and pepper to taste
- Roll the baking paper tightly on either ends, to wrap the chicken completely. Twist the sides of the paper to seal the chicken
- In a steamer, boil stock / water in the lower pot, and place the chicken package in the top steaming compartment. Allow the chicken to steam cook for about 15 – 20 minutes, covered.
- Take off gas, once the chicken is tender.
- Garnish with finely chopped onions, carrots and celery. Brush some butter on top and serve.
Serves 4
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