serves
4
prep
10 minutes
cook
45 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
45
minutes
difficulty
Easy
level
Stream free On Demand
Chicken Breast
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 2 chicken breasts
- 1 tbsp soy sauce
- 2 tsp sesame oil
- coriander sprigs, to serve
Spring onion oil
- 2 tbsp grated ginger
- ½ tsp salt flakes
- 5 spring onions, white and light green part, thinly sliced
- 125 ml (½ cup) vegetable oil
Serves 4 as part of a shared meal
Instructions
- For the spring onion oil, lightly pound the ginger, salt and spring onion in a heatproof mortar and pestle until the onion has broken up. Meanwhile, heat the oil in a small saucepan until smoking, then pour into the mortar. Stir and allow to cool.
- Meanwhile, place the chicken on a plate and steam over low heat for about 12 minutes, depending on the size of the breast. Alternatively, cook in a steam oven at 62°C for 30-45 minutes. Pour any juices released by the chicken into a small bowl and add the soy sauce and sesame oil.
- To serve, slice the chicken and pour the sauce over. Scatter with coriander sprigs and serve with the spring onion oil.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Chicken Breast
