Insert butterfly, add yolk, mustard, vinegar, honey, salt and pepper to mixer bowl. Mix for 1 min/37°C or 100°F/speed 4/MC on..
Set mixer to 3 mins/37°C or 100°F/speed 4 and VERY slowly start drizzling oil into bowl. Take the full 3 minutes to do so. Scrape bowl out and set aside in the fridge.
Without washing the bowl, add 300 g or 10.6 oz water to mixer bowl, put chicken onto steaming trays and steam for 17 min/steaming temp/speed 2. Stir chicken up half way through cooking to ensure even cooking.
When chicken has finished cooking, discard water. At this stage you can either wait for your chicken to cool completely for a cold shredded mayo chicken or shred while hot for a warm chicken salad for example.
Add cooked chicken, desired amount of mayo and seasoning to mixer bowl. Shred for 2-4 seconds/speed 4/reverse/MC on. If your machine doesnt do reverse, try chopping for 3 seconds/speed 3/MC on.
Mayo Nutritional Info to add desired amount to the Chicken information listed. Serving Size: 10g Kj: 263kJ Cal: 63Cal Protein: 0.2g Fat: 6.8g Sat Fat: 1.3g Carb: 0.5g Sugar:0.5g Sodium: 26mg Mayo chicken can be stored in the fridge for 3-4 days in an airtight container. Left over mayo can be stored in a sterilised jar in the fridge for 1-2 weeks maximum. Experiment with your seasonings, try adding a spice mix to the chicken before shredding for example. Great as a sandwich filler or with salads. I use the avocado oil from Costco. If you don't have a costco near you, I recommend you use Cobram extra light tasting olive oil as the avocado oil from supermarkets is pretty gross! Shredded mayo chicken FODMAP adaptation Someone somewhere asked about this being Fodmap friendly - if you replace the honey with rice malt syrup it's fine! Or maple syrup, although think that might adjust the taste too! 🙂 Bellini Users Use blunt blade for this recipe Mayo Instructions At step 1 use 40 degrees if using a Supercook At step 2 use 40 degrees if using a Supercook Chicken Instructions At step 1 use ST temp, speed 3 and put a tea towel over your steamer if using an Intelli, use 130 degrees and speed 4 if using a Supercook. At step 3 use 3 - 5 seconds on speed 3 or until at desired consistency.