Free-Range Chicken and Marinade

• 8 pcs free-range chicken breast
• ½ cup soy sauce
• 3 tbsp rice wine
• ¼ cup honey
• 4 tbsp olive oil
• 3 tbsp Worcestershire sauce
• 1 pc medium-sized white onion
• 1 bulb roasted garlic
• To taste salt
• To taste freshly ground pepper
• 1 tbsp cornstarch
• 1 tbsp cold water

Teriyaki Dressing and Salad

• ½ cup mayonnaise

• 1 tbsp rice wine

• 2 tbsp soy sauce

• 1 tbsp vinegar

• 1 tbsp sesame oil

• To taste salt

• To taste freshly ground pepper

• 2 tbsp toasted black sesame seeds

• As needed water

• As needed salad greens

• As needed additional vegetables of your choice

Marinade and Dressing

1. For the marinade, combine all the ingredients in a blender. Blend until smooth. Alternatively, simply combine the ingredients in a pot and mix well.
2. Using your Miele Induction Hob, bring the marinade to a simmer.
3. In a separate bowl, mix the cornstarch and cold water to form a slurry. Add to the simmering marinade and allow it to thicken while continuously stirring.
4. Cool the mixture to room temperature.
5. Combine the marinade and chicken and marinate overnight.
6. For the dressing, simply whisk all the ingredients together.
7. Adjust the consistency with water should you want a more loose dressing. Chill in your refrigerator for the flavors to set.

Cooking and Assembly

1. Set the temperature of your Miele Combi Steam Oven to 350 ⁰F for 12 minutes and select 80% moisture. Transfer the marinated chicken breasts on a pan and place inside the oven. Cooking may take up to 12 to 20 minutes depending on the size of the chicken.
2. The chicken breasts are done once they are slightly firm to the touch. Remove from the oven and rest.
3. Place the salad greens in a bowl and scatter the other vegetables of your choice like carrots, cucumbers, and cherry tomatoes.
4. Place the chicken breast on top and drizzle the teriyaki dressing.
5. Serve right away.