Steamed White Chicken with Ginger Onion Sauce

 My husband likes Hainanese Chicken and Soy Chicken but always complains about the bones. Most of the time, he orders them just because of the sauce. He loves the taste of ginger onion sauce.” Why can’t they make it boneless?” he asks? That is why I came up with this – White Chicken Fillet with his favorite ginger onion sauce. It’s a healthier option but still delicious!

What you need: 

  • 1 chicken breast fillet, cut into half
  • 1 tbsp grated ginger
  • 4 tbsp chopped spring onion
  • 2 tbsp chopped coriander
  • 1/2 tsp grated garlic
  • 1/2 tsp rock seasalt
  • Dash of white pepper
  • 4 tbsp light olive oil/vegetable oil
  • Sliced carrots (for steaming and garnishing)
  • Chopped leeks (for steaming and garnishing)

Prepare your steamer. Season the chicken breast fillets with rock seasalt and ginger powder. Arrange the sliced carrots under the fillets on a plate or steamer. Add some leeks on top. Steam for 18-20 minutes depending on the thickness of the chicken. Check for doneness. 
For the sauce, just mix the grated ginger and garlic, chopped spring onion, chopped coriander, seasalt, white pepper, and light olive oil all together. 

When the chicken is done, slice diagonally and top with ginger onion sauce. There might be some extra sauce left for those who want more sauce on the side. Finally, garnish with some fresh coriander and leeks. 



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