Steamed chicken skewers with herbs

Savory recipes Spring Winter 1+ hour Easy Autocuiseur

Prep time

15 minutes + 1 hour for the marinade

Cooking time

5 minutes

Serves

4 people

Cut the chicken breasts into thin strips
Thread the chicken strips onto the skewers
Wash and dry the herbs, then pluck the leaves
Chop the leaves and keep the stems
Prepare the marinade by mixing the chopped herbs, oil, salt, and pepper, then add the skewers. Refrigerate for 1 hour, occasionally turning over the skewers
Wash and drain the bean sprouts and spinach
Make a vinaigrette by whisking 2/3 parts olive oil, 1/3 part balsamic vinegar, salt, and pepper
If you are using fresh bean sprouts, place them in 10 cl (2/5 cup) of water in the steam basket of the pressure cooker. Close the lid and cook. When the steam starts to escape, lower the heat and cook for 2 minutes.
Remove the pressure cooker from the heat. Depressurize before opening then remove the basket
Add the herb stems to the steam basket, followed by the skewers
Add 130 cl (5 and 2/5 cups) of water to the pressure cooker and insert the basket.
Close the lid and cook. When the steam starts to escape, lower the heat and cook for 3 to 5 minutes (depending on the thickness of the chicken)
Remove the pressure cooker from the heat. Depressurize before opening
In a large bowl, season the spinach with the vinaigrette.
Arrange the skewers on a plate with some bean sprouts and spinach.