1 tablespoon of chicken broth
1 tablespoon of vegetable margarine
1 dash of cayenne pepper
1 dash of salt
250 grams of lean chicken breast
Comino to taste
1 tablespoon of chicken broth
1 tablespoon of vegetable margarine
1 dash of cayenne pepper
1 dash of salt
250 grams of lean chicken breast
Comino to taste
Mix the chicken broth with the salt and margarine, then rub it onto the chicken breast
Next, fill a steamer basket with water and bring it to a boil
Dampen a piece of muslin cloth, sprinkled with wheat flour, by curling its edges and placing it around the bottom of the steamer basket
Do this to seal the joint between the bottom and top parts of the pot, which has been pierced
Always make sure it's well sealed, so that the steam escapes only through the holes
The upper part (pierced) should never touch the liquid at the bottom
Place the chicken breast on top of the steamer basket, cover with a double layer of dampened muslin cloth, and close the lid
Let it cook for 1 hour without opening the lid
Serve the chicken immediately, accompanied by a small bowl of comino to taste.
