Steamed Chicken and Shrimp in Ginger Chili Broth

For the steamed chicken and shrimp in ginger chili broth, first remove the skin and bones from the chicken. Prepare the noodles according to the package instructions, rinse in cold water and set aside.

Peel and finely dice the shallots and garlic. Cut chili pepper into fine strips or rings. Cut lemongrass lengthwise. Bring to a boil once in the wok with the remaining ingredients.

Place the chicken and shrimp on the steamer insert, place in the wok, cover with a lid and steam over low heat for about 10 minutes.

Then add the noodles and arrange in a bowl along with the broth. Cut the chicken into thin pieces, sprinkle with the onion rings and chopped peanuts. Place the chicken on top. The chicken and shrimp in ginger chili broth and serve immediately.

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