This creative and heart-healthy dish featuring lettuce-wrapped chicken breast is sure to impress your loved one! Part of a four-course menu created by MasterChef Asia finalist Chef Lennard Yeong for the Singapore Heart Foundation. (Prep time excludes brining time.)
- 70 g chicken breast
- 300 g water
- 10 g low sodium salt + 1 pinch (optional)
- 2 pcs lettuce leaves
- 40 g spring onions, sliced
- 10 g grated ginger
- 10 g olive oil
- 5 g sesame oil
- 2 to 3 pcs lotus root, thinly sliced
Mix the water and salt together to create a brine. Chill the mixture.
Remove the skin from the chicken breast and place the chicken breast in the brine. Brine the chicken for 1.5 hours.
Rinse off any excess brine under tap water and steam the chicken for 8-10 minutes.
Steam the lettuce leaves for 1 minute till they soften.
Wrap the cooked chicken breast in the lettuce and cling wrap it.
For the sauce, heat the olive oil in a pan. Stir in the spring onions and ginger till soft.
Allow the mixture to cool before adding the sesame oil. If preferred, you may add a pinch of salt too.
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.
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.
Chef’s Tip: Reduce the brining time for a lower sodium intake!