Serves: 4
INGREDIENTS
1 small telegraph cucumber
sea salt
Chicken
4 boneless chicken breasts, skin off
1 tablespoon sesame oil
2 tablespoons soy sauce
2 tablespoons Shaoxing Chinese cooking wine
Dressing
4 tablespoons lime juice
1/3 cup sweet chilli sauce
2 tablespoons fish sauce
2 tablespoons vegetable oil
To serve
2 spring onions, finely sliced
2 tablespoons sesame seeds, toasted
hot, cooked rice
METHOD
Using a vegetable peeler, shave the cucumber into long, thin strips, discarding the centre core.
Place in a colander and sprinkle with sea salt. Leave for 20 minutes then pat dry on paper towels.
Chicken: Arrange the chicken in a single layer in a ceramic dish that will fit inside a large steamer basket. Combine the remaining ingredients and pour over the chicken. If not cooking immediately, cover and refrigerate. The chicken can be marinated for 24 hours.
Place the dish in the steamer basket over a wok or saucepan of simmering water. Cover and cook for 20 minutes or until fully cooked, turning the chicken halfway through. Cooking time will depend on the thickness of the chicken.
Dressing: Place the ingredients in a bowl and whisk to combine.
To serve: Slice the chicken against the grain and toss with the cooking juices. Put the rice in bowls and top with half the chicken, cucumber, spring onions and dressing. Repeat with the remaining ingredients and sprinkle with sesame seeds.
Pantry note
Shaoxing cooking wine: (pronounced SHAU-sing) This wine for cooking is derived from glutinous rice. The flavour enriches braised dishes and marinades. Available from Asian food stores.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.