• 11/2 lb chicken pieces (breast and thighs ) 750 grams
• 3 ripe tomatoes
• 3 spring onions
• 3 thin slices fresh ginger
• 2 tablespoons soya sauce
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• ground black pepper to taste
• 2 teaspoons sesame or other vegetable oil

Reserve bones for stock.

Put chicken into a heatproof bowl or other deep dish. Add tomatoes cut into thin wedges, spring onions finely sliced and ginger cut into thin strips.

Add seasonings and oil and mix thoroughly.

Put the dish in a pan with water to come almost halfway up the dish.

Cover and steam for 25-35 minutes or until chicken is tender.

Serve with rice and nuoc cham

Vietnamese  -- Kosher Asian

Cooking Tips:  

Kosher Cuisine can come from any culture and any part of the world (Kosher Chinese food or Kosher American food) as long as it follows the kosher laws. Consult your Rabbi if you have questions.