Steamed Chicken Breast Wrapped in Lettuce 蒸鸡胸肉生菜卷

(Contributed by Mr Lennard Yeong, a finalist on MasterChef Asia and currently the in-house chef for Miele)

Serves 份量: 1 人份
Ingredients 材料:

  • Chicken breast, 70g 鸡胸肉,70克
  • Water, 300g 水,300克
  • Low sodium salt, 10g + 1 pinch (optional) 低钠盐,10克 + 1撮(可选)
  • Lettuce leaves, 2 pcs 生菜,2片
  • Spring onions (sliced), 40g 葱(切片),40克
  • Ginger (Grated), 10g 生姜(末),10克
  • Olive oil, 10g 橄榄油,10克
  • Sesame oil, 5g 芝麻油,5克
  • Lotus root (thinly sliced), 2 – 3 pcs 莲藕(切成薄片),2-3片

Method 做法:

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

Approximate Nutritional Analysis (Per serving) 每份量营养含量:
Energy 能量: 216.6 kcal 千卡
Fat 脂肪 (Saturated fat 饱和脂肪): 15.8g 克 (2.4g 克)
Protein 蛋白质: 10.9g 克
Carbohydrates 碳水化合物: 7.3g 克
Sodium 钠: 369.3mg 毫克
Fibre 纤维: 1g 克
Cholesterol 胆固醇: 25.6mg 毫克