Recipe

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.

Sep 30, 2004 2:00pm
  • 15 mins cooking
  • Serves 4
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Ingredients

Thai-style steamed chicken with noodles
  • 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汤匙finely chopped fresh coriander

Method

Thai-style steamed chicken with noodles
  • 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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