Sugar-free | Fat-free | Gluten-free | Dairy-free
Makes enough for 2
Why it’s delicious
The spices in this recipe work well with chicken without being overpowering. Combined with the ground wakame before steaming, the result is tender and flavourful. The vegetables can be steamed in the same vessel and benefit greatly from a gentle quick cooking method like steam.
Helpful Hints + tips
Ground wakame It’s a great idea to buy a packet of wakame (dried seaweed) from the supermarket or Asian store and grind until it's small enough to sprinkle. I used a coffee/spice grinder to grind mine, but you can also use a food processor or you can chop furiously with a sharp knife until the seaweed is in small fine pieces.
Fresh herbs Track down large fresh bunches of herbs like basil, coriander and tarragon and store in the bottom of the refrigerator, wrapped in a damp tea towel.
One last word on fresh herbs. Use it to your advantage! The addition of a handful of fresh leaves of basil and coriander will add so much additional flavour and excitement to this dish.
- 200 g (7 oz) chicken fillets (tenderloins)
- 1 tsp allspice
- 1 tsp five spice
- 2 tbsp ground wakame (see Helpful Hints + tips section)
- 2 tbsp Bridget’s Sweet Soy or Sticky Sauce
- 400 g (7 oz) asparagus spears (can also use broccoli zucchini or Asian greens)
- Himalayan salt
- Freshly ground black pepper
- Small handful fresh basil leaves
- Small handful fresh coriander (cilantro) leaves
- Sprinkle the chicken fillets with the allspice and five spice and rub into the meat, distributing the spices well. Sprinkle over 1 tbsp of the ground wakame and leave the flavours to infuse for 10-20 minutes.
- Prepare the pot for steaming, or your steamer equipment as per manufacturer's instructions. If using a pot, add 15 cm of warm water to the bottom of a large pot and place the steamer basket on top of the pot. Add a well fitted lid and set the pot on medium to high temperature and allow the steam to build up in the basket.
- Place the chicken fillets into the steamer, and steam for 8-12 minutes or until the chicken is cooked through, but still juicy. Keep an eye on the fillets, testing to see if they are cooked through.
- Remove the fillets from the steamer basket and set aside. Add the vegetables to the basket and replace the lid, steaming the vegetables for 3-5 minutes until just steamed through and the vegetables are still crunchy. (If preparing this dish to eat at another time, plunge the vegetables into cold running water until they have cooled to halt the cooking process and keep them crunchy and colourful)
- To serve up your dish, place the vegetables in a deep plate and top with some of the chicken fillets. Sprinkle over the additional 1 tablespoon of ground wakame, mustard seeds and season well with salt and pepper. Top with fresh herbs and pour over the sweet soy sauce to form a pool at the base of the plate for dipping and running your vegetables and chicken through.
- This dish can be served hot or cool.