Cookbook

the Steam Zone
™
SFS800BSS
Steamed Chicken Salad
with Nam Jim Dressing
1
Prep  minutes / Cook  minutes
2
Serves 
Oil spray
3 skinless chicken breasts (230g each)
600g Wombok (Chinese) cabbage,
finely shredded
2 carrots, cut into julienne
2 Lebanese cucumber,
deseeded and finely sliced
1 small red onion, finely sliced
4 green onions, thinly sliced
1 cup mint
1 cup coriander
1 cup (140g) salted roasted peanuts,
roughly chopped
Nam Jim dressing
2 small red (bird’s eye) chillies,
roughly chopped
2 garlic cloves, roughly chopped
3 cm piece ginger, roughly chopped
⅓ cup (80ml) lime juice
(approx. juice of 4 limes)
2 tablespoons peanut oil
¼ cup (60ml) fish sauce
(Nam pla or Nuoc nam)
2 tablespoons grated palm sugar
or brown sugar
½ cup coriander
Method
Place dressing ingredients in a small food
processor and blend to a runny paste. Set
aside.
Lightly grease steaming tray with oil. Place
chicken breasts on steaming tray and cover
with the stainless steel steaming lid.
Fill water tank up to the MAX fill line with
cold tap water. Press the STEAM button
to select LOW. Press the arrow up to select
min. Press START. Check breast is cooked
through otherwise steam it a few minutes
longer.
Remove breast from the steaming tray and
allow to rest until cool enough to handle.
Meanwhile combine remaining salad
ingredients in a large bowl. Shred chicken
and add to the salad. Toss with the dressing
and serve immediately.
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