Steamer: Curried Chicken with Bok Choy

By pavaldez

Ingredients

• 4 cups cold water
• 1 cup ice cubes
• 4 teaspoons kosher salt
• 4 boneless, skinless chicken breats
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 2 tablespoons cream of coconut
• 1 teaspoon powdered chicken bouillon
• 2 teaspoons fresh ginger, minced
• 1 garlic clove, minced
• 2 small bunches bok choy, split (or broccoli)
• 1 green onion, finely sliced

Details

Servings 4
Preparation time 7mins
Cooking time 15mins

Preparation

Step 1

In a large bowl, combine the water and ice cubes.

Whisk in the salt (the water should taste like sea water, add more salt if needed); whisk until salt is dissolved.

Place the chicken into the brine and let stand for 1 hour.

In a small bowl, combine the curry, turmeric, coconut, bouillon, ginger and garlic.

Remove the chicken from the brine, pat dry then spread thoroughly with curry mixture.

Fill water tak with water.

Arrange chicken in the bottom and middle steamer baskets.

Arrange the bok choy in the top steamer basket.

Cover steamer and set time to 8 minutes.

Steam for 6-8 minutes or until internal temperature of the chicken just reaches 165 degrees on a meat thermometer; remove immediately.

At this time, the bok choy should be crisp tender as well.

Remove and slice the chicken into 1/4-inch thick slices.

Garnish with green onions and serve with the bok choy.