LEMONGRASS CHICKEN IN SWEET SAUCE

So, does not anyone want to have that beach body to show especially on Summer? I think as early as last year, people are taking their foods in moderation for this awaited season. Most of them enroll in gyms, quite expensive though, and do workouts almost 24/7. I also know people who sometimes, skip meals so as not to gain weight.

 

Well for me, do not punish yourself just to have that 6-pack abs. You can still eat delicious food without that guilt.  With proper diet of course and yes, still you have to do some exercise. I thought of making this recipe since I am gaining weight yet I do not want to forbid myself eating what I want. This is an easy to prepare and guilt-free chicken menu that will surely fits your diet program.

Ingredients:

For the chicken

4 pcs Chicken Breast, fillet

2 stems Lemongrass

10 pcs Ginger, julienne

1 pc Lime,sliced thinly

2 cups Chicken broth

1 bunch Chinese Cabbage, cut into 4-inch lengths

1 tsp Sesame Seeds, toasted for garnishing

For the sauce

3 Tbsp Bango Kecap Manis

2 Tbsp Soy Sauce

3 Tbsp Hoisin Sauce

1 Tbsp Lee Kum Kee Sesame Oil

Procedure:
1. Wash chicken fillet carefully. Set aside.
2. Wash lemongrass stalk and remove adhering soil and dirt. Cut the lemongrass stalk at least longer than the chicken fillets. Set aside.
3. Arrange two (2) pieces chicken fillet on the steamer. Place cut lemongrass stalk on top of the chicken fillet with sliced ginger and lime. Cover again with the remaining chicken breast fillet.
4. Before placing the chicken breast fillet onto the steamer, simmer chicken broth. The steam that comes out from the chicken broth will be used to cook the chicken breast fillets.
5. Steam the meat for 10 minutes or until the chicken turns to to white and the meat is tender. Remove from the fire without removing the cover. Set aside.
6. In a separate steamer, steam cut Chinese cabbage for about 3 minutes or until tender. Set aside.
7. In making the sauce, whisk all together kecap manis, soy sauce, hoisin sauce and sesame oil in a mixing bowl. Ready to use.
8. On a plate, place steamed chicken (You can slice the meat horizontally to create a drama in your plating). Pour in some of the simmered chicken stock enough to keep moisture on the meat. Generously drizzle the sauce on top while sprinkling toasted sesame seed to finish off the dish. Garnish more with the steamed Chinese cabbage. Best serve with rice.

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