Vietnamese Steamed Chicken With Tomatoes - cooking recipe

Ingredients

750 g chicken thighs
3 tomatoes, ripe cut into thin edges
3 spring onions
1 cm ginger, sliced thin
2 tablespoons fish sauce
1/2 teaspoon salt
1/2 teaspoon sugar
2 teaspoons sesame oil

Preparation

Place a large steamer on the stove and bring to the boil.
Cut the meat into bite size pieces. Slice the ginger slices into thin strips and cut each tomatoe into 10 wedges - so very thin. Slice spring onions into slices.
Place the meat in a heat proof dish and all the other ingredients. Mix this well. Cover with cling wrap or a lid.
Place the dish in the steamer and cook for 25-35 minutes.
Serve with rice and nuoc cham.