Chicken Steamed with Lemon Basil

Method

1. 1 Marinate the chopped chicken pieces with coarse salt, minced lemongrass, shallots, and ginger for 30 minutes.
2. 2 Line the bottom of the steamer with a layer of crushed lemongrass and half a basil leaf.
3. 3 Arrange the chicken pieces on the steamer and steam over medium heat for 25 minutes until the meat is cooked through and the bone is tender.
4. 4 Add the remaining basil leaves during the last 60 seconds, then turn off the heat immediately.
5. 5 The leaves of the *Euphorbia hirta* plant lose their aroma very quickly when exposed to heat for too long; initially, they only retain a mild, pungent taste.
6. 6 Crush the Thai chili peppers with salt and squeeze in some lemon juice to make a dipping sauce, then serve hot.

With an appliance

• Pressure cooker 35 min

  Replace steps 3–4: steam the chicken at low pressure for 15 minutes, then release the pressure naturally for 8 minutes, open the lid and steam the remaining basil leaves without pressure for 60 seconds; steps 1–2 and 5–6 remain unchanged.