Steamed Chicken With Spring Onion

Steaming is the perfect cooking technique for spring, as it captures all the freshness and flavour of food in the simplest way.

The ingredient of Steamed Chicken With Spring Onion

• 2 bunches spring onions
• 1l 4 cups massel chicken style liquid stock
• 8 12 small new season potatoes such as baby chat anya or kipfler
• 4 x 220g skinless chicken breasts
• 1 tbsp olive oil

The Instruction of steamed chicken with spring onion

• trim the tops from the spring onions leaving a good part of the green stems
• finely chop the remaining green stems and set aside to garnish
• bring the stock to the boil over high heat in a large wok or saucepan place the potatoes in a single layer in a steamer then place over the pan cover and steam for 5 minutes
• meanwhile rub the chicken with the oil and some sea salt place in a shallow heatproof dish thatu2019s large enough to hold all the breasts in a single layer and will fit on a steamer in the wok or saucepan
• place the chicken dish in a second steamer and sit over the potatoes cook for 10 minutes then add the lengths of spring onion to the chicken and steam for a further 5 minutes or until the chicken is cooked through and the potatoes and spring onions are tender
• remove the steamers then pour 600ml of the chicken stock into a jug strain any chicken cooking juices from the dish into the stock to make a light chicken broth
• add the chopped spring onion greens divide the spring onion lengths among 4 shallow bowls top each with a chicken breast then halve the potatoes and scatter them around the chicken
• ladle over the chicken broth season with freshly ground black pepper and serve immediately

Nutritions of Steamed Chicken With Spring Onion

fatContent: 496 642 calories
saturatedFatContent: 9 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 41 grams carbohydrates
fibreContent: 5 grams sugar
proteinContent: n a
cholesterolContent: 58 grams protein
sodiumContent: 130 milligrams cholesterol

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