Ga Hap Nam Huong (Steamed Chicken with Shiitake), Made with Monk Fruit Sweetener

Method

1. Rub salt over the 2 chicken thighs, about 1kg, to clean them, then rinse 2 to 3 times with clean water. Score the surface a few times so the seasoning reaches deeper.
2. Cut 100g of spring onion into lengths of 5 to 7cm, keeping the white bases and green tops separate. Bruise 4 stalks of lemongrass and tear them into strips. Slice half a ginger root thin. If the 100g of shiitake mushroom is dried, soak it in warm water for 10 minutes to soften, then trim the stems.
3. Put the chicken in a large bowl with 1 teaspoon of salt, 2 teaspoons of kOBE Monk Fruit Blend, 1 teaspoon of seasoning powder, and 1/2 teaspoon of ground pepper, rub it in, and leave 15 to 30 minutes.
4. Bring 600ml of water to a boil in the steamer, line the basket with lemongrass, set the chicken on top, and steam 15 minutes over medium heat.
5. Add the shiitake mushroom and ginger and steam another 10 minutes.
6. Add the spring onion, steam 5 minutes more, then turn off the heat. Chop the chicken into pieces, add a little pepper, and serve with salt, pepper and lime or with ginger fish sauce.

Tips

• Too much salt is a problem here, since steaming concentrates it and drives it deep into the meat.
• When a chopstick goes in and the juices run clear the chicken is done, and longer steaming dries it out.
• Lemongrass under the basket sends its scent up into the meat with the steam.
• Keep the liquid that collects under the plate and spoon it back over the chicken, since that is the best part.
• Shiitake mushroom and ginger go in after 15 minutes, and spring onion in the last 5 so it stays green.