Steamed Chicken with Lime-Chili Dressing — Gai Neung Manao
A Bangkok steamed chicken with lime-chilli-garlic dressing of tender chicken breast steamed gently then carved over a fiery sour-spicy dressing of bird chillies, garlic, lime juice, and fish sauce, plated with jasmine rice and coriander.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat both chicken breasts dry and season each with 1 tsp salt. Pound 20 garlic cloves, 16 bird chillies, and 6 coriander roots to a coarse paste. Whisk paste with 1/2 cup lime juice, 1/4 cup fish sauce, 20g palm sugar, and 3/4 cup + 1 tbsp water until combined.
Steam
Bring water to a rolling boil in steamer base over high heat. Lay both chicken breasts on a heatproof plate in the basket and steam covered 14–16 minutes until cooked through and a skewer inserted comes out hot to the touch.
Rest
Remove steamer from heat and rest chicken in the closed steamer 3 minutes, allowing residual heat to finish cooking the centres and redistribute juices evenly throughout the breasts.
Build
Slice rested chicken into 1cm-thick rounds across the grain off the heat, taking 1 minute to keep slices tender. Arrange slices in a fan pattern on two wide plates.
Glaze
Pour lime-chilli-garlic dressing over the sliced chicken on each plate until each piece is well coated and glossy, ensuring even coverage across all surfaces.
Plate
Serve the dressed chicken alongside 150g jasmine rice per plate topped with coriander leaves and sliced scallion scattered across each plate.
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