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Ingredients :
750 g
Chicken breast and thighs
3 Ripe tomatoes
3 Scallions
3 Thin slices fresh ginger
2 tablespoons Fish sauce
1/2 teaspoon Sugar
2 teaspoons Sesame oil
Salt to taste
Ground black pepper to taste
Method :
Cut the chicken into bite-size pieces
after removing the bones. Reserve the bones for stock. Put chicken
into a heatproof bowl or other deep dish. Add tomatoes cut into thin
wedges, scallions 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 30 minutes or until chicken is tender. Serve with
rice and nuoc cham.
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