All in One Superfood Warm Salad (Serves 2) Superfood all in one暖沙律 (2位份)

IngredientsChicken breast 1pc, diced apple 1pc, chopped dried apricot 6pcs, toasted chopped walnut 4tbsp, diced carrot 1pc, diced celery 2 stalks, diced sweet potato with the skin on 1pc

Marinade for meat: Dried mixed herbs 1tsp, minced garlic 1pc, extra virgin olive oil 2tsp, salt & pepper to taste

Dressing: Steamed garlic 3cloves, mashed ripe avocado 1pc, lemon juice 1/2 fruit, apple cider vinegar 2tbsp, extra virgin olive oil 3tbsp, salt & pepper to taste

雞胸肉1件,蘋果切粒1個,杏脯肉切碎6塊,烘脆合桃肉碎4湯匙,甘筍切粒1小個,芹菜切粒2條,甘薯連皮切粒1個

醃肉料: 香草碎1茶匙,蒜蓉1粒,特醇欖油2茶匙,鹽及胡椒粉適量

調味汁料: 蒸熟蒜肉3粒,熟透牛油果壓碎1個,檸檬汁半個,蘋果醋2湯匙,特醇欖油3湯匙,鹽及黑椒碎適量
Type of cooking

Cooking method: Steaming

Cooking Appliance: Steam Oven

Cooking Appliance: Combination Steam Oven

Cooking Appliance: Steam Oven with Microwave

Recipe Style: Easy

Recipe Style: Vegetarian

Recipe Style: Keep Fit

Food by region: Western

Occasion & festival: Summer/Spring

Occasion & festival: Everyday Meal

Type of Dish: Salads

Recipe by

Miele

Type of ingredient

Fruit

Nuts

Poultry: Chicken

Vegetables

Preparation1) inade the chicken breast for an hour and steam at Miele Puresteam at 85゚C for 30 minutes. Cool aside and cut into small dices.

2) Mix the dressing in a small bowl.

3) Steam the sweet potato at Miele Puresteam at 100゚C for 6 minutes, then add in carrot, celery and dressing, then steam for further 4 minutes. Stir up all ingredients with the dressing. Serve at once.

1) 醃肉1小時,放Miele蒸爐以85゚C蒸30分鐘,待冷切成小粒備用。

2) 調味汁料放碗中拌勻待用。

3) 將甘薯粒先放Miele蒸爐以100゚C蒸6分鐘,加入甘筍粒、芹菜粒及調味汁料再蒸4分鐘,取出連同所有材料放大碗中略加拌勻即可享用。


TipsSteam the chicken breast at 85゚C to retain its tenderness & natural moisture, cut the meat at room temperature to prevent it from crumbling.

100゚C hot steam can preserve the color & crispy texture of the vegetable. Compare to uncooked food, cooked vegetable are very gentle for the digestive system and easier for nutrient absorption.

Warm the dressing while steaming the vegetable can prevent it from burnt over convention heating.

雞胸肉以低溫85゚C蒸氣烹調可令肉質軟滑多汁,切粒前維持室溫可保持原狀不碎裂。

純高溫100゚C蒸氣烹調蔬菜不單保持原色原味及脆嫩質感,蒸熟的蔬果更有助人體吸收當中營養,及避免生冷食物傷害脾胃。

加熱調味醬汁可同時以蒸爐處理,不須睇火避免燒乾