Steamed Chicken with Wolfberry

0/4

Work top to bottom — prep ahead while timers run

Gather everything first, then follow the steps

Protein· 1

  • 130 g skinless chicken breast (thinly sliced)130g

Vegetables· 2

  • 8 g ginger (shredded)8g
  • 10 g spring onion (cut into lengths)10g

Sauces· 1

  • 8 g light soy sauce (about 1½ tsp)(staple)8g

Spices· 1

  • pinch of salt(staple)1g

Fruit· 2

  • 6 g goji berries (about 1 tbsp)6g
  • 8 g red dates (about 3, pitted and slivered)8g

Fats & oils· 1

  • 3 g sesame oil (a few drops)(staple)3g

  1. Slice the chicken breast thin, rub with the light soy, a pinch of salt and half the ginger, and marinate for 5 minutes.

    Why? Thin slices cook fast and steam up tender; a short marinade is enough to flavour them, and they dry out far less than a whole thick piece.

    Tip: Slice across the grain for the most tender bite.

    Next up:Lay the chicken slices flat on a plate and scatter over the wolfberries, slivered red dates and remaining ginger.

  2. Lay the chicken slices flat on a plate and scatter over the wolfberries, slivered red dates and remaining ginger.

    Why? A single flat layer heats evenly; the sweetness of the wolfberries and dates seeps into the meat under the steam, so no sugar is needed to season it.

    Next up:Once the water boils, set the plate in the steamer and steam over high heat for 10 minutes until the chicken is cooked through.

  3. 10 min · hands-free

    Once the water boils, set the plate in the steamer and steam over high heat for 10 minutes until the chicken is cooked through.

    Why? Steaming uses not a drop of oil — just the steam to cook the meat through — sparing all the extra oil and sugar of frying or braising.
    Watch out: Over-steaming dries out chicken breast — take it out the moment 10 minutes is up.
    10:00

    Next up:Lift it out, drizzle over a few drops of sesame oil and scatter with the spring onion.

  4. Lift it out, drizzle over a few drops of sesame oil and scatter with the spring onion.

    Why? The sesame oil goes on last, just a few drops, so the residual heat releases its aroma for big flavour at low cost — added earlier it would only mean eating more oil for nothing.

    Tip: Don't tip away the juices in the plate — spoon them over half a bowl of rice.