Steamed chicken with pepper and Tah tsai

• AH Shanghai paksoi 200 g
• restaurant Sereh - citroengras 3 g
• 1 de Beste Pepermolen mixed 7 g
• restaurant Kipfilet 300 g
• AH Sesam olie 15 ml
• Sojasaus 45 ml
• AH Sesamzaad 6 g

1. Wash the Tah tsai, pat dry, and cut the head into four lengthwise strips. 2. Place the Tah tsai quarters into a steamer basket. 3. Halve the lemongrass stalks lengthwise and arrange them side-by-side in another steamer basket. 4. Crush the peppercorns using a mortar and pestle or by pressing them with the back of a spoon. 5. Lay the chicken breasts across the lemongrass and brush with half of the sesame oil. 6. Sprinkle the crushed pepper over the chicken. 7. Fill a wok or pan with water just below the steaming rack and bring to a boil. 8. Place the basket with Tah tsai on the rack, stack the chicken basket on top, and cover with a lid. 9. Steam the chicken and greens until cooked through, about 10 minutes. 10. Preheat two plates in the meantime. 11. Arrange the Tah tsai on the plates and drizzle with the remaining sesame oil and a splash of soy sauce. 12. Sprinkle with sesame seeds. 13. Place the chicken breasts alongside. 14. Serve with the remaining soy sauce in small bowls and accompany with pandan rice.