Manok Pansoh (Sarawak bamboo chicken)

0/4

Work top to bottom — prep ahead while timers run

Gather everything first, then follow the steps

Protein· 1

  • 140 g chicken breast (in chunks)140g

Vegetables· 5

  • 60 g spinach (in place of tapioca leaves)60g
  • 8 g lemongrass (bruised, in lengths)8g
  • 8 g ginger (julienned)8g
  • 6 g garlic (minced)6g
  • 8 g red chili (sliced)8g

Spices· 1

  • pinch of salt(staple)2g

  1. Cut the chicken breast into chunks and rub it with the lemongrass, ginger, garlic, chili and salt; let it marinate 5 min.

    Why? Skinless breast is almost fat-free on its own, so a dry rub of lemongrass, ginger, garlic and chili lends all the flavour — you get the wild, herby scent of bamboo chicken without a drop of oil.

    Tip: Use only the tender white part of the lemongrass, bruised, for the aroma to release.

    Next up:Line a heatproof bowl with the spinach, pile the marinated chicken and its aromatics on top, and add 2 tbsp water.

  2. Line a heatproof bowl with the spinach, pile the marinated chicken and its aromatics on top, and add 2 tbsp water.

    Why? The spinach base mimics the tapioca leaves in a real bamboo tube; it drinks up the chicken juices as it steams and swaps part of the portion for low-calorie greens.

    Next up:Once the water boils, set the bowl in the steamer and steam over high heat for 12 min until the chicken is cooked through.

  3. 12 min · hands-free

    Once the water boils, set the bowl in the steamer and steam over high heat for 12 min until the chicken is cooked through.

    Why? Steaming cooks the chicken in its own and the aromatics' juices with no oil at all; the trapped steam drives the lemongrass-ginger scent into the meat, exactly how the bamboo tube works.

    Tip: Cover the bowl with a heatproof plate or foil to seal in the steam and aroma.

    12:00

    Next up:Lift it out, give it a gentle toss so the spinach and the juices at the bottom coat the chicken, taste for salt, and serve.

  4. Lift it out, give it a gentle toss so the spinach and the juices at the bottom coat the chicken, taste for salt, and serve.

    Why? The liquid pooled at the bottom is pure chicken-and-spice essence; tossing it back makes a natural broth that's sweet and savoury without any added oil or MSG.

    Tip: Half a bowl of brown rice best carries that clear, savoury broth.