© Used with kind permission of Tracy Anderson




Ingredients:

  • 2 chicken breast halves, with skin and bone (important). ~750 gm (~1 1/2 lbs).
  • 1 1/2 teaspoons fresh lime juice
  • 1 teaspoon chilli garlic sauce (Huy Fong)
  • 1 teaspoon red chilli oil
  • 1 teaspoon Sichuan-pepper oil.
  • 1 teaspoon finely grated peeled fresh ginger
  • 1/2 teaspoon finely grated garlic
  • 1/2 teaspoon minced fresh red chillie
  • 1/2 teaspoon salt
  • 1 cup fresh cilantro sprigs



Method:

  1. Set steamer rack inside a wide 6-8 litrem (6-8 quart) pot and fill with water until just below rack. Bring to a boil.
  2. Place chicken into a shallow heatproof bowl that is small enough to fit inside pot.
  3. Cover pot and steam chicken for 15 minutes. Cut 3-5 deep slices in the top of each breast and then flip upside down. Cook an additional 10 minutes. Make sure the chicken is cooked through.
  4. While the chicken is steaming, stir together the lime juice, chilli garlic sauce, chilli oil, ginger, garlic, chilli, salt in a large bowl.
  5. Transfer chicken to plate and wait until it's cool enough to handle, reserving liquid.
  6. Transfer 2 tablespoons of reserved liquid into sauce mixture.
  7. Coarsely shred the chicken, discarding skin and bones, and place into a bowl.
  8. Mix the shredded chicken into the sauce mixture. Add cilantro to taste just prior to serving and not for left-over food.
Keep the cilantro separate from the chicken-sauce mixture if you're planning on leftovers.