Aroma ARC-930SB instruction manual Shrimp with Saffron Rice, Basic Steamed Chicken Breasts

Shrimp with Saffron Rice
1 cup	Jasmine or other long-grain	rice
1 cup	low sodium chicken broth
1 bottle (8 oz)	clam juice, or 1 cup water
2 tbsp.	unsalted butter
1 tbsp.	dried minced onion
-	zest of 1 lemon
2 tbsp.	lemon juice
1	generous pinch of saffron
5-6 drops	Tabasco sauce, or to taste
-	kosher salt and freshly ground black pepper to
8 oz.	taste
	large shrimp, peeled, de-veined, tails left on
-	fresh or dried minced chives for garnish

Place all ingredients, except shrimp and chives, in the inner pot and place in the rice cooker. Press the “STEAM/COOK” button. After liquid begins to boil, cook the rice for 10 minutes. Carefully open the rice cooker, keeping hands and face away to avoid steam burns and add shrimp on top of rice. Cover and continue to cook until the rice cooker switches to warm mode. Serve immediately and garnish with chives. Do not allow to stand after rice cooker switches to warm mode because shrimp will be overcooked. Serves 2-3.

Basic Steamed Chicken Breasts
2	boneless, skinless chicken breasts
-	kosher salt and freshly ground black pepper to taste

Season chicken breasts with salt and pepper. Place chicken breasts in the steam tray. You may also place chicken breasts on a plate that is just large enough to fit into the steam tray with about 1/2- inch clearance for steam circulation. If using a plate, spray plate with nonstick cooking spray, place seasoned chicken on the plate and cover with plastic wrap. Add 1 cup water to inner pot and place in the rice cooker. Place steam tray with chicken breasts into the inner pot. Cover and press the “STEAM/COOK” button. Steam for about 10 minutes, or until chicken is firm to the touch and no pink is left in the center. Using oven mitts, carefully remove steam tray from rice cooker and serve chicken immediately. Serves 2.

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