Image: Brittany via Eating Bird Food

Ingredients:


STEAMED CHICKEN BREAST

  • 1 tablespoon coconut aminos or tamari sauce, plus 2 tablespoon's extra, to serve
  • 1 tablespoon fish sauce
  • juice of 1 small lime
  • 1 teaspoon apple cider vinegar
  • ½ long red chilli, seeded and finely chopped, plus extra to serve
  • 3-4 kaffir lime leaves, finely chopped
  • ½ teaspoon raw honey
  • 2 chicken breasts

FURTHER INGREDIENTS

  • 1 quantity of Asian Egg Crepes, cut into strips
  • 1-2 cucumbers, julienned
  • 1 carrot, julienned
  • 1 small red capsicum (pepper), finely sliced
  • 1 spring onion (scallion), finely chopped
  • 6 nori sheets
  • 1 bamboo rolling mat
  • 3 tablespoons Horseradish Mayonnaise
  • Sweet Chilli Sauce, to serve

Directions

  1. In a small bowl, combine the coconut aminos, fish sauce, lime juice, apple cider vinegar, chilli, kaffir lime leaves and honey.
  2. Place the chicken breasts on two separate pieces of baking paper, pour the combined sauce over the chicken, then  fold each side of the baking paper over the chicken to form a parcel.
  3. Place the sealed parcels in a bamboo steamer over a pot of boiling water and steam for 15 minutes or until cooked through.
  4. Once the chicken is cooked, allow to cool and then finely slice.
  5. Place the egg crepe strips, cucumber, carrot, capsicum and spnng onion on separate plates to assemble the roll.
  6. To assemble the rolls, place a nori sheet on the bamboo rolling mat and add some egg crêpe, cucumber, carrot, capsicum and chiciken along the middle of the sheet.
  7. Add a dollop of Horseradish Mayonnaise and some spring onion, then roll up the nori sheet using the bamboo rolling mat.
  8. Moisten the closing end of the nori sheet with water to stick.
  9. Cut the roll in half and serve with the extra coconut aminos and the Sweet Chilli Sauce.

Recipe by Claire Yates, BHSc. This recipe was taken from the book Optimum Health the Paleo Way.