Roger Mooking serves this dish family-style—there's no fussy plating. Both chutney and dip are served with small spoons so diners can add a dollop of each condiment to every bite. For this meal, he says it's OK to double-dip.
- Portion size 4 servings
Moo's Chicken Dip:
Grandpa Moo's Chutney:
Chicken: Combine chicken, green onions, soy sauce and sesame oil in 9-inch square cake pan. Cover and refrigerate overnight.
Pour enough water into wok to allow for steamer basket; bring to boil. Line bottom of steamer basket with parchment paper. Arrange green onions in even layer over top. Place chicken, bone side down, on top of green onions. Cover and steam until chicken is cooked, about 15 minutes.
Moo's Chicken Dip: Meanwhile, in small serving bowl, stir together vinegar, lime juice, honey, ginger and pepper.
Grandpa Moo's Chutney: Meanwhile, in small serving bowl, stir together green onions, ginger, garlic, salt and pepper. Let stand for about 10 minutes. Whisk in olive oil and sesame oil.
Serve chicken family-style with Moo's Chicken Dip and Grandpa Moo's Chutney.