Step 1

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..

Step 2

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.

Step 3

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 Stir chicken up half way through cooking to ensure even cooking.

Step 4

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.

Step 5

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.