Ingredients

• 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

Directions

• 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.