材料
3瓣 蒜头，切碎
1片2厘米厚新鲜姜片，磨碎
¼杯（60毫升）清水
1大匙 Bioglan椰子油
400克 鸡胸肉碎
1个大型洋葱，切薄片
1根香茅，取白色部位切细碎
2片疯柑叶，切细丝
1把 新鲜薄荷、芫荽和罗勒叶
1大匙 Bioglan奇亚籽
适量生菜叶

沙拉酱
¼杯（60毫升）鱼露
2个柠檬，榨汁
1大匙Bioglan玛卡粉
1大匙Bioglan卡姆果粉
新鲜辣椒切片或干辣椒碎

不含：乳制品、麸质、坚果

做法

  1. 准备沙拉酱：把所有沙拉酱材料搅拌均匀。
  2. 中高火加热炒锅，加入蒜头、姜片、清水和椰子油翻炒至椰子油融化。加入鸡胸肉碎，用木匙压断纤维，翻炒3-4分钟至熟，沥干多余汤汁。
  3. 盛入大沙拉碗中，加入洋葱、香茅、疯柑叶、新鲜薄荷、芫荽和罗勒叶，撒上沙拉酱后搅拌均匀。
  4. 撒上奇亚籽后用生菜包好享用。

 

Ingredients
3 cloves garlic, chopped
2cm piece fresh ginger, grated
¼ cup (60ml) water
1 tablespoon Bioglan
Coconut Oil
400g minced chicken breast
1 large red onion, thinly sliced
1 lemongrass stalk, pale section only, finely chopped
2 kaffir lime leaves, julienned
handful of fresh mint, coriander and basil leaves
1 tablespoon Bioglan Chia Seeds
iceberg or cos lettuce leaves, to serve

Dressing
¼ cup (60ml) fish sauce
juice of 2 limes
1 tablespoon Bioglan Maca Powder
1 tablespoon Bioglan Camu Powder
sliced fresh chilli or dried chilli flakes, optional

free from : dairy, gluten, nuts

Method

  1. To make the dressing, put the fish sauce, lime juice, maca powder, camu powder and chilli (if using) in a small bowl and whisk until well combined.
  2. Heat a wok over medium–high heat and add the garlic, ginger, water and coconut oil. Cook, stirring, until the coconut oil has melted. Add the chicken and cook, using a wooden spoon to break up any lumps, for 3–4 minutes, until cooked through. Drain off any excess liquid.
  3. Transfer the chicken mixture to a large bowl and add the red onion, lemongrass, kaffir lime leaves and herbs. Drizzle with
    the dressing and mix well.
  4. Sprinkle the chia seeds over the salad. Wrap in the lettuce leaves and enjoy!

 

产品小贴士Tips
亚马逊河岸郁郁葱葱密林中，有一种灌木果实–卡姆果，近年来受到越来越多的关注，原来它是维生素C含量最高的水果，1份Bioglan卡姆果粉的维生素C含量要比橘子多23倍，同时也富含抗氧化成分和氨基酸，不但对肌肤有益，而且对血管、心血管和免疫系统的健康都大有用处。


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