raynor by xiangpeng


									    Smoked Chai tea Chicken Breast accompanied by a Asian
          lettuce salad, bordered with a Fig dressing
Chef: Raynor Damons: Chef Craft Trainer, HTA School of Culinary Art


2x 180g chicken breast

1x tin Goldcrest hearts of palm

1x tin Goldcrest bean sprouts

1 tin Goldcrest baby corn

1 tin Goldcrest grapefruit segments

1 bunch spring onions

1 tin Goldcrest fig jam

1 tin Goldcrest whole figs

4 bags Chai tea

1 tablespoon of olive oil


   1. Place the smoke mixture and the Chai tea in a smoking pan, place the
      chicken breast on the smoking mixture, cover the pan and smoke the
      chicken for about 15 minutes.
   2. Cut all the vegetables into thin strips and place it into a bowl and mix with
      about 1 tablespoon of olive oil.
   3. Place the vegetables on a plate. Place chicken on the bed of vegetables.
   4. Cut the figs into quarters and sprinkle over the chicken and vegetables.
   5. Use the remaining liquid from the tinned figs as a dressing, drizzled over
      the top of the dish.

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