Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, combine 2 tablespoons harissa paste, 2 tablespoons fresh lime juice, 1 tablespoon fish sauce, 1 tablespoon brown sugar, 1 tablespoon grated fresh ginger, 3 minced garlic cloves, and 1 thinly sliced stalk of lemongrass.

2. 2

   Add 450 grams of chicken thighs, cut into 1-inch pieces, to the marinade, ensuring all chicken pieces are thoroughly coated.

3. 3

   Cover the bowl and refrigerate for at least 20 minutes to allow the chicken to absorb the flavors.

4. 4

   Transfer the marinated chicken to a heatproof dish, spreading it evenly, then place the dish into a steamer basket over simmering water, ensuring the water does not touch the dish.

5. 5

   Steam the chicken for 20 to 25 minutes, or until it is fully cooked through and tender.

6. 6

   Carefully remove the steamed chicken from the steamer, garnish with 1/4 cup fresh chopped cilantro and 2 tablespoons thinly sliced scallions, and drizzle with 1 teaspoon sesame oil before serving immediately.