Poultry, including chicken, refers to edible meat, with respect to bones, of any bird commonly

used for food. It is fully cooked or segmented in several ways depending on usage. In this
article, chicken meat will be selected as the main ingredient of the recipe. Based on religious
issues, Muslims do not use pork, besides, Indians do not use beef. Therefore, chicken meat is
a meat product accepted by everyone. Besides including the albumin and fat, chicken also
contains vitamins A, B1, B2, C, E, acid, calcium, phosphorus, iron. This is a high quality food
which is easily absorbed and digested by human body. It is also suitable for dieters because the
amount of fat in poultry is less than other types of meat even it still provides enough energy
for the body. The chicken breast is selected because this is considered the healthiest part of the
chicken. White meat part of the chicken has even less cholesterol than dark ones (Scott, et al.,
1969). For maximum productivity and precision processing, the bird can be segmented by
cutting through the bird's natural soft joints. The term 8-cut chicken is used to describe a
chicken divided into two thighs, two thighs, and both breasts divided into two halves on the rib
(half may contain wings). Breasts can also be further subdivided and the loin (fillets) are
removed. The parts without loins can be separated and pounded into a slice called a paillard.
The selected piece is the single breast fillet. This is the white meat is limited to the front of the
chest of the chicken has been removed bones and skin (BCcampus, 2012).
Based on the price of the market, the avenger price of 1 kg of breast meat is between $8.0 –
$9.5 All segments of small or young poultry can be prepared using dry-heat cooking methods.
Older ones, once they stop laying their eggs, are slaughtered and sold on the market, such as
chickens or boiling chickens, must be cooked by different methods. These birds need to prepare
the damp heat and ideally by cooked by pot pies, stews, steaks, steams and soups. All birds
should be fully cooked at least 74°C (165°F) to eliminate the presence of salmonella (Zhuang
& Savage, 2008). However, it can be seen that the chicken breast is not suitable for baking
because the meat is in direct contact with the temperature so it is easy to burn. Besides, when
you want to keep the nutrients completely in the meat, following the principle of gradient, the
nutrients will move from the meat to the water during the cooking process, so it can not be
used. Methods of chicken processing directly in the water. Therefore, the steaming method is
best to ensure that the chicken can retain most of the nutrients (Leeson & Summers, 2001).
Steam is a method of cooking by steam. This is usually done with a food steamer, a kitchen
appliance made specially to cook food with steam, but food can also be steamed in a pan. In
the South-western United States, steam pits used for cooking have been found dating to about
5,000 years. Steamed is considered a healthy cooking technique that can be used for a variety
of foods. When the chicken is placed in an article, the heat from the steam is a way to ripen the
food. Steam action can retain the taste and nutrition of meat instead of directly treating it with
water (Latour, 2004).
Ingredients
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon black pepper
3 cups (2-inch) slices asparagus
1 cup halved sugar snap peas
1/4 cup coarsely chopped fresh cilantro
1/4 cup low-sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons mirin (sweet rice wine)
1/2 teaspoon dark sesame oil
Step 1
Sprinkle chicken with salt and pepper; Arrange chickens in a large sauerkraut. Add water to a
large pan to a depth of 1 inch; boil. Place the steamer in the pan; cover and chicken cock 10
minutes. Add asparagus and peas to the steamer; Cover and cook for 2 minutes or until the
vegetables are soft.
Step 2
Combine the coriander and the remaining ingredients, stirring with whisk. Serve the sauce with
chicken and vegetables (Lawson, 1996).

References
BCcampus, 2012. MEAT CUTTING AND PROCESSING FOR FOOD SERVICE. Digital ed.
s.l.:The B.C. Open Textbook Project.
Latour, B., 2004. Why has critique run out of steam? From matters of fact to matters of
concern. Critical inquiry, 30(2), pp. 225-248.
Lawson, G., 1996. On Reading Recipes... and Constitutions. Geo, Volume 85, p. 1823.
Leeson, s. & Summers, J., 2001. Scoot's Nutrition of the Chicken. Canada: Guelph.
Scott, M., Nesheim, M. & Young, R., 1969. Nutrition of the chicken. s.l.:s.n.
Zhuang, H. & Savage, E., 2008. Validation of a combi oven cooking method for preparation
of chicken breast meat for quality assessment. Journal of food science, 73(8), pp. S424-S430.

Appendix
Figure 1 The picture of the meat