Steamed white-cut chicken with ginger-scallion sauce

Ingredients

For 1 serving

• Chicken breast140 g
• Ginger15 g
• Spring onions2
• Peanut oil2 teaspoons
• Saltto taste
• Jasmine rice65 g
• Cucumber100 g
• Tamari1 teaspoon

Contains: nuts, soy,

Method

1. Bring the water under a steamer basket to the boil. Rub the chicken breast with a pinch of salt, put it in the basket, cover and steam over medium heat for 15–18 minutes, until white in the centre and the juices run clear.
2. Meanwhile rinse the jasmine rice until the water runs clear, put it in a small pan with twice its volume of water, bring to the boil, cover, turn to the lowest heat and cook for 12 minutes; leave to rest covered.
3. Peel the ginger and chop the ginger and spring onions very finely; put them in a small heatproof bowl with a pinch of salt.
4. Heat the groundnut oil in a small pan over high heat for 1 minute, until it just starts to smoke, and pour it straight over the aromatics: they should sizzle. Stir.
5. Rest the chicken for 5 minutes so it stays juicy, then slice it; wash the cucumber and cut into thin slices.
6. Serve the chicken, rice and cucumber with the ginger sauce and a few drops of tamari.