- Serves: 2
- Cook Time: 20 minutes
- Prep Time: 5 minutes plus 5 mins cooling
- Effort: easy
- 4 boneless chicken thighs
- 6 spring onions, finely chopped
- 4 thin slices ginger
- 1 tsp salt
- 1 tsp ground white pepper
- 300ml freshly brewed green tea
- 250 g pak choi
- 2 tbsp sesame oil
- 1 tsp sesame seeds
- 1 bunch of coriander, finely chopped
- 2 red chillies, finely chopped
- 2 tbsp soy sauce
- squeeze of lemon juice
- steamed rice, to serve
1. Using a small, sharp knife cut a slash in each of the chicken thighs, forming a small cavity in each thigh.
2. In a small bowl, mix together the spring onion, ginger, salt and ground white pepper.
3. Stuff the chicken thigh cavities with the spring onion mixture, sealing each thigh with a cocktail stick, then place in a heatproof dish.
4. Pour the green tea in the wok and bring to the boil.
5. Place the chicken in its dish on a rack above the boiling green tea in the wok.
6. Cover the wok and steam the chicken for 20 minutes until cooked through over a high heat, topping up the green tea as necessary.
7. Remove the chicken thighs from the steamer and discard the spring onion filling from each thigh.
8. Allow the chicken thighs to cool for 5 minutes.
9. While the chicken is cooling, bring a pan of water to the boil. Remove the tough ends from the bok choy. Add to the boiling water and cook for 1 minute, then drain.
10. In a bowl, whisk together the sesame oil, sesame seeds, chopped coriander, chillies, soy sauce and lemon juice.
11. Toss the chicken pieces with the sesame oil dressing, then place on a serving dish.
12. Serve with the bok choy and steamed rice.
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