- 2 stalks lemongrass, bruised
- 2.5cm/1in piece fresh ginger, peeled, chopped into strips
- 2 garlic cloves, sliced
- 4 x 175g/6oz chicken breasts, skin removed
- salt and freshly ground black pepper
- 100ml/3½fl oz water
- 100g/3½oz sugar
- 150g/5oz walnut halves
- 500ml/1 pint 2fl oz chicken stock
- 2 heads pak choi, cut in half
- 1 head of broccoli, cut into small florets
- 1 tbsp butter
- 100ml/3½fl oz light soy sauce
- 1 tbsp sesame seeds
- Place the lemongrass, ginger and garlic into the base of a large steamer.
- Season the chicken breasts with salt and freshly ground black pepper and place on top of the flavourings.
- Place the lid on the steamer and place over a large pan of gently boiling water to steam for 25 minutes, or until the chicken is completely cooked through. Set aside to rest in a warm place.
- For the walnuts, place the water and sugar into a wok and bring to the boil. Cook for 5-6 minutes, or until thickened to a syrup, then add the walnuts. Stir well for 30 seconds, then drain off the liquid and set the walnuts aside.
- For the vegetables, place the stock in a pan and bring to the boil. Add the pak choi and broccoli and cook for 1-2 minutes. Drain the vegetables and plunge into ice cold water to stop the cooking process.
- In a separate pan, melt the butter. Add the pak choi and broccoli and fry for one minute, then add the soy sauce and sesame seeds.
- To serve, slice the chicken breasts. Place a spoonful of pak choi and broccoli onto each plate and place a sliced chicken breast on top. Sprinkle with some caramelised walnuts and serve.