Vietnamese Steamed Chicken With Tomatoes

Easy dish and a family favourite I like this method of cooking it quick and simple. Make sure the dish is heat proof and deep. I haven't included nuoc cham recipe as there is quite a few listed on Zaar.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 750  g chicken thighs
• 3  tomatoes, ripe cut into thin edges
• 3  spring onions
• 1  cm ginger, sliced thin
• 2  tablespoons fish sauce
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon sugar
• 2  teaspoons  sesame oil

Directions

1. Place a large steamer on the stove and bring to the boil.
2. Cut the meat into bite size pieces. Slice the ginger slices into thin strips and cut each tomatoe into 10 wedges - so very thin. Slice spring onions into slices.
3. Place the meat in a heat proof dish and all the other ingredients. Mix this well. Cover with cling wrap or a lid.
4. Place the dish in the steamer and cook for 25-35 minutes.
5. Serve with rice and nuoc cham.