Industrialised construction: transforming the industry with productisation & DfMA innovation

Lemon-Olive Oil Cream.

Pickled Vegetables., split and grilled.

, thinly sliced lengthwise.Vietnamese Chicken Salad (optional).Marinate the chicken.

In a bowl, whisk the fish sauce with the lime juice, sugar, garlic, Thai chiles, and salt.Put the chicken in a resealable plastic bag with all but 1/4 cup of the marinade.

Reserve the remaining marinade for the Vietnamese chicken salad.

Seal the bag and refrigerate the chicken for 3 hours.. Make the pickled vegetables.[1 1/2-inch] piece.

romaine lettuce leaves., separated (from about.

Stir together soy milk, evaporated milk, mushroom seasoning, lime leaves, and ginger in a small saucepan.Cook over medium-low, stirring often, until mixture is steaming and flavors are infused, about 5 minutes.