This picnicky version of sang choy bau is a school lunchbox winner. It’s healthy, crunchy and energising, not to mention gluten-free. This quantity will last two children for about three days (less if you sneak some for yourself). The chicken makes great sandwich filling, too.
- 2 chicken breasts, each cut into 4 pieces
- 60 g mayonnaise
- 1 stick celery, chopped into small dice
- 8 mint leaves, finely chopped
- 6 chives, finely chopped
- 1 tsp lemon zest
- salt and pepper, to taste
- cos lettuce leaves
- Weigh 800 grams of water into the mixing bowl. Place chicken breasts in Varoma and set in place. Steam for 20 min/Varoma/speed 1. Set chicken aside to cool. Empty remaining water from mixing bowl (no need to wash).
- When chicken is cool, return to mixing bowl and shred for 5 sec/Reverse/speed 4.
- Add mayonnaise, celery, mint, chives, zest and salt and pepper to taste. Mix for 5 sec/Reverse/speed 3.
- Separate the lettuce leaves and send a few pristine scooped leaves to school, along with chicken filling in a separate container, a cold pack and a spoon.
- Note: Please adjust herbs to personal taste. Parsley, dill, basil and sage are all good and you can easily replace chives with spring onions. Of course, if ‘green bits’ are going to make it less likely that your child returns home with a satisfyingly empty lunchbox then just leave them out altogether.