Steamed Chicken Breast Wrapped in Lettuce

Recipe is contributed by Mr Lennard Yeong, a finalist on MasterChef Asia and currently the in-house chef for Miele

Serves: 1

Ingredients

• Chicken breast, 70g
• Water, 300g
• Low sodium salt, 10g + 1 pinch (Optional)
• Lettuce leaves, 2 pcs
• Spring onions, sliced, 40g
• Ginger, grated, 10g
• Olive oil, 10g
• Sesame oil, 5g
• Lotus root, thinly sliced, 2 – 3 pcs

Method

1. Mix the water and salt together to create a brine. Chill the mixture.
2. Remove the skin from the chicken breast and place the chicken breast in the brine. Brine the chicken for 1.5 hours.
3. Rinse off any excess brine under tap water and steam the chicken for 8-10 minutes.
4. Steam the lettuce leaves for 1 minute till they soften.
5. Wrap the cooked chicken breast in the lettuce and cling wrap it.
6. For the sauce, heat the olive oil in a pan. Stir in the spring onions and ginger till soft.
7. Allow the mixture to cool before adding the sesame oil. If preferred, you may add a pinch of salt too.
8. Toss the lotus root slices with olive oil and lay them onto a piece of parchment paper. Place an empty tray on top of the lotus root slices and bake at 160°C for 25 minutes.
9. To serve, spoon some ginger scallion sauce on the plate, place the lettuce wrapped chicken breast on top of the sauce and finish off with lotus root chips.

Tip:
Reduce the brining time for a lower sodium intake!

Nutrients per serving
Energy: 216.6 kcal
Protein: 10.9g
Total Fat (Saturated Fat): 15.8g (2.4g)
Cholesterol: 25.6mg
Carbohydrates: 7.3g
Sodium: 369.3mg
Dietary Fibre: 1g

Watch the recipe here: