STEAMED LEMON CHICKEN

SERVES 4, OR 8 AS PART OF A SHARED ASIAN BANQUET

You could use skinless chicken breast fillets in this dish; however, I find that the thighs are less likely to overcook. I have done this with sliced pork loin and it works well too. A nice firm white-fleshed fish such as blue-eye trevalla has its place with these seasonings if you feel like a healthier option.

350 g (12 oz) free-range or organic chicken thigh fillets, skin on, each cut into 3 pieces

1½ lemons, quartered lengthways

pinch of freshly ground white pepper, to serve

2 spring onions (scallions), julienned, to serve

steamed rice, to serve

Asian greens, to serve

MARINADE

1 tablespoon Shaoxing rice wine or dry sherry

1½ tablespoons light soy sauce

1½ tablespoons oyster sauce

2 teaspoons sesame oil

1 tablespoon peanut oil

2 teaspoons sea salt

1 tablespoon sugar

Place the chicken in a shallow non-metallic heatproof bowl, squeeze the juice from the lemons over the top, then add the lemon skins to the bowl as well. Add all the marinade ingredients to the bowl. Mix thoroughly and set aside for 30 minutes.

Cover the bowl tightly with foil and place in a large bamboo steamer over a saucepan or wok of rapidly boiling water. Place the lid on and steam the chicken for 25 minutes, removing (and replacing) the lid and foil to turn the chicken once during this time, or until cooked through.

Turn off the heat and carefully remove the bowl from the steamer. Remove the foil, sprinkle with the pepper and spring onions to serve.

Serve with steamed rice and Asian greens.