Chicken Steamed with Mustard Greens

Method

1. 1 Marinate the chopped chicken pieces with coarse salt, crushed ginger, and shallots for 20 minutes.
2. 2 Separate the thick stems and thin leaves of the mustard greens.
3. 3 Line the bottom of the pot with thick parchment paper, then arrange the chicken on top and steam over low heat for 22 minutes.
4. 4 Only use thick layers of sheath as a base because the sheath can withstand 22 minutes without becoming soggy like the leaves.
5. 5 Place the thin leaves on top of the chicken for the last 3 minutes to soften them while keeping them green.
6. 6 Mix fish sauce with chili and lime juice to make a dipping sauce, then serve hot.

With an appliance

• Pressure cooker 34 min

  Replace steps 3–5: steam the chicken on the cabbage leaves at low pressure for 14 minutes, then release the pressure naturally for 5 minutes, open the lid and steam the thin leaves without pressure for another 3 minutes; step 6 remains unchanged.