Step 1

For the ginger and spring onion paste:

Step 2

Combine ginger, garlic and spring onion into the food processor until you get a smooth paste. Set aside.

Step 3

For the chilli dipping sauce:

Step 4

Put the extra virgin olive oil, red chillies, garlic and onion into the food processor and blend until you get a smooth paste. Remove from blender and put the paste into a small bowl. Then add the salt, sugar, lime zest and lime juice and mix well. Set aside. Rinse the food processor.

Step 5

For the ginger and spring onion paste:

Step 6

Combine ginger, garlic and spring onion into the food processor until you get a smooth paste. Set aside.

Step 7

For the chicken:

Step 8

Mix and combine the sauce ingredients well together.

Step 9

Marinade the chicken pieces with the ginger and shallot paste plus the sauce mixture prepare in step

Step 10

Place a steaming rack in a large wok and fill the wok with one third full of water and bring to a rolling boil.

Step 11

Put the chicken pieces in a large deep plate then place on top of the steaming rack and steam for 20 to 25 minutes or until chicken is cooked through on high heat.

Step 12

Garnish with some coriander and serve hot with some sliced cucumber, steamed basmati rice and chilli dipping sauce.