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167
Soups and starters
>> Tip:
The shallot belongs to the leek
family and is milder than normal
cooking onions. It has a more
delicate spicy aroma, which tastes
excellent when used raw.
Settings: Step 5
Function: Steam cooking
Temperature: 100°C
Duration: 16 minutes
Chicken breasts with shallots
and peppers
1
Cut chicken breasts apart,
remove skin and any sinews
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2
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shallots, drain the peppers
well and halve.
3
Distribute the shallots and
peppers over the chicken
breasts and roll up. Secure with
cocktail sticks.
4
Prepare a marinade of soya
sauce, apple vinegar and
sugar, and steep the rolled
up chicken breasts in it for 20
minutes.
5
Remove the rolls and wrap
in heat resistant foil. Place in
a perforated cooking container
and cook (see below for set-
tings).
6
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refrigerator for 2 hours to
chill, then remove the foil and
cut diagonally. Arrange on a
plate and garnish with shallots
and strips of red pepper.
Serves 8
Ingredients
2 large chicken breasts
8 small shallots
2 bottled, roasted peppers
1/4 cup soya sauce
2 tbsp apple vinegar
2 tsp sugar
