Ingredients : Serves 4
750g Chicken breast and thighs
3 Ripe tomatoes
3 Spring onions
3 Thin slices fresh ginger
2 tablespoons Fish sauce
1/2 teaspoon Salt
1/2 teaspoon Sugar
2 teaspoons Sesame or other vegetable oil
Ground black pepper to taste
Bone the chicken and cut flesh into bite-size pieces.
Reserve bones for stock.
Put chicken into a heatproof bowl or other deep dish.
Add tomatoes cut into thin wedges, spring onions finely sliced and ginger cut into thin strips.
Add seasonings and oil and mix thoroughly.
Put the dish in a pan with water to cover almost halfway up the dish.
Cover and steam for 25-35 minutes or until chicken is tender.
Serve with rice and nuoc cham.
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