PDF《60℃ SLOW COOKED CHICKEN BREAST WITH》

Methods: Chicken Breast: 1) Season the chicken breast with salt and pepper, wrap it in cling film into a cylinder shape.

Steam at 60℃ for 40minutes or until done. Pan fry the skin with oil at medium to low heat until golden brown in colour. Steamed Vegetables: 1) Slice the sweet potato, potato and pumpkin (5mm in thickness). Marinate with thyme, garlic and olive oil for

1 hour or longer. Steam the sweet potato and potato at 100℃ for

9 minutes and the pumpkin for

3 minutes. 2) Cut cherry tomatoes in half and mix with salt, pepper and olive oil. Serving: Place the root and tuber vegetables and cherry tomatoes on a plate. Put the chicken on top and arrange the cress, edible flowers and baby spinach around the chicken and vegetables. Serve with chicken jus and add a drizzle of olive oil. INGREDIENTS 60℃ SLOW COOKED CHICKEN BREAST WITH STEAMED SWEET POTATO AND POTATO (serves 4) Chicken breast (skin on)

4 pcs, salt and pepper pinch. Sweet potatoes (yellow and purple) 40g, potato 40g, pumpkin 40g, thyme 5g, garlic 15g, olive oil 10g. Cress, baby spinach and edible flowers pinch, cherry tomatoes 40g, chicken jus 40g. By Chef Gabriel Choy VEGETABLES ACCOMPANI- MENT 60℃ SLOW COOKED CHICKEN BREAST WITH STEAMED SWEET POTATO AND POTATO (serves 4) INGREDIENTS Chicken breast (skin on)

4 pcs, salt and pepper pinch. Sweet potatoes (yellow and purple) 40g, potato 40g, pumpkin 40g, thyme 5g, garlic 15g, olive oil 10g. Cress, baby spinach and edible flowers pinch, cherry tomatoes 40g, chicken jus 40g. By Chef Gabriel Choy VEGETABLES ACCOMPANI- MENT Cooking Tips: ? Common thinking is when cooking chicken breast meat, it leaves a rather tough texture. However, using the Miele puresteam cooking at low temperature, the chicken breast meat becomes tender and juicy. Wrapping with cling wrap while steaming allows the chicken breast to keep its shape and also helps to achieve uniform thickness and for the meat to be consistently cooked. Remember to purchase your chicken from a reliable shop. ? Using 100?C steam cooking allows the vegetables to retain their fresh colour and sweet taste. This is much better than cooking the vegetables in boiling water in terms of retaining their nutrients. 材料 鸡胸(连皮)4件、盐和胡椒少许 做法: 鸡胸: 1) 鸡胸用盐及胡椒调味,用保鲜纸卷成圆柱状,用60℃蒸40分钟或直至熟.先 用中火煎香鸡皮的表面,再转用细火煎至金黄色. 蒸杂菜: 1) 把蕃薯、薯仔和南瓜切片(厚度为5mm).用百里香、蒜头和橄榄油腌1小 时或更长的时间.蕃薯用100℃蒸9分钟,南瓜蒸3分钟. 2) 然后将车厘茄切成一半,混合盐、胡椒和橄榄油. 组合:将车厘茄、蕃薯、薯仔和南瓜片放在碟上.把鸡胸放上,并把香草、食用 花和菠菜叶放鸡胸旁边.最后淋上烧汁及橄榄油. 烹调小贴士: ? 鸡胸肉肉质在传统慨念上比较粗糙鞋口,但以Miele蒸炉配合科学化低温慢煮, 能令鸡胸肉肉质变得细致嫩滑.用保鲜膜包裹鸡胸肉可保持形状,更有助厚薄 一致达到均匀煮熟.请选购有品质保证来源的鸡胸. ? 以100℃纯蒸气蒸煮颜色缤纷的蔬菜,更能保持蔬菜色泽及爽甜.以蒸煮烹调 蔬菜比用水鼙４嫫溆. 杂菜 蕃薯(黄芯和紫芯)40克、薯仔40克、南瓜40克、百里香5 克、蒜头15克、橄榄油10克 伴菜 香草少许、菠菜叶少许、食用花少许、车厘茄40克、烧汁40克60度慢煮鸡胸配蒸甜薯及薯仔 (4位份) 名厨蔡家富美馔