Steamed Chicken Salad
Steamed Chicken Salad
This delicious salad preserves the authentic flavors of the two key ingredients, chicken and kale. The steaming process produces soft and moist chicken, and the simple flavors are complemented perfectly by an aromatic miso paste dressing.
What to prepare
- 150 gSkinless or boneless chicken breast
- 1 tbspShaoxing Rice Wine (or White Wine)
- 0.5 tspSalt
- 100 gKale, chopped
- 2 tbspMiso Paste
- 1 tbspSugar
- 1Juice of Lime
- 1Clove of Garlic, chopped as finely as possible
- 10 gFresh Ginger Root (chopped as finely as possible)
1) Season the chicken breasts with the wine and salt, and leave them to stand at room temperature for 30 minutes before cooking.
2) Mix the dressing ingredients in a serving pot.
3) Spread some kitchen paper over the wire shelf, spread the kale on top of that, and slot the wire shelf into the upper shelf position. Put the chicken breasts on the enamel tray and slot this into the lower shelf position.
Cook both items on Steam 1 for 10 minutes.
4) Remove the kale from the oven, and then cook the chicken breasts for a further 5 minutes.
5) To serve, slice the chicken breasts and places them on a bed of kale. Drizzle with the dressing.
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