Wash, dry and slice the chicken.

Peel the garlic, chop very finely, rub with salt and mix with the sambal oil, soy sauce and chuttney. Turn the meat in it and marinate covered for 1-2 hours in the refrigerator.

Wash the Chinese cabbage, clean, cut into individual leaves. Place the leaves on the steamer insert (alternatively a heat-resistant plate), season with salt and pepper in between and spread the chicken on the bed of Chinese cabbage.

Place the steamer basket or plate in the wok, put the lid on, cover everything and steam over a medium heat for about 12 minutes. If necessary, turn the meat carefully in between so that it cooks evenly.

Finely chop the peanuts and sprinkle with the coriander over the meat, serve immediately hot.

Pepper and tomato rice goes well as a side dish!