Steamed Spicy Chicken Recipe

500 g chicken breast fillet, cut into 5 cm strips

4 cups silverbeet, shredded

1/2 cup coconut cream

2 teaspoons palm sugar, grated

1 tablespoon fish sauce

2 kaffir lime leaves, shredded

Spice paste :

7 dried chilies, seeded

1/2 teaspoon salt

4 stems lemon grass (white part only) chopped finely

6 cm kaffir lime rind, chopped

1 teaspoon shrimp paste

1 slice fresh galangal, chopped finely

1 slice fresh turmeric, chopped finely

5 cloves garlic, chopped

4 red Asian shallots, chopped

Method :

To make the spice paste, soak the dried chilies for 30 minutes in hot water to soften, then drain. Use a food processor to blend the softened chilies and salt until a smooth paste.  Add all the other paste ingredients one at a time while continuing to run the processor. Combine the coconut cream, palm sugar, fish sauce and lime leaves in a large bowl. Add the Spice Paste and stir together until well combined. Stir in the chicken strips. Select a round heatproof serving dish which will fit into a large, deep pan. Put the silverbeet onto the serving dish. Spoon the spicy chicken mixture over the silverbeet. Place a saucer or rack on the base of the pan and pour in enough boiling water to cover it. Place the dish on top of the saucer or rack, cover the pan with a tight -fitting lid and steam over medium heat for about 30 minutes or until the chicken is cooked. Check from time to time that there is enough water in the pan. Serve with steamed white rice.