Breville BRC460 steamed chicken breast with ginger and spinach, Recipes, Ingredients, Method

Recipes

6.Pour water into removable cooking bowl up to rice/water level 4. Secure lid shut. Select the COOK/SUSHI setting and press the START button.

7.Line steaming tray with a small square of baking paper. Top with 8 dumplings. When the water is rapidly boiling, insert dumplings into removable cooking bowl, close the lid and cook for 5–7 minutes. Remove and keep warm. Ensure sufficient water is in removable cooking bowl. Repeat steaming with the remaining dumplings.

8.Serve warm with black vinegar.

steamed chicken breast with ginger and spinach

Serves 2

INGREDIENTS

4cm piece ginger, finely minced

½bunch coriander finely sliced

2 x 150g chicken breast, skin off

1 cup Stones green ginger wine

150g baby spinach

1 punnet baby corn Light soy sauce, to serve

METHOD

1.Combine ginger and coriander. Place chicken breast on a chopping board and cut a pocket into the thick side of chicken (don’t cut all the way through).

2.Press ½ of the mixture into each of the chicken pockets.

3.Place the breasts in a single layer into a shallow dish. Pour over the ginger wine, cover and marinate for 20 minutes.

4.Take chicken out of the marinade and place into steaming tray.

5.Pour water into removable cooking bowl up to rice/water level 4. Secure lid shut. Select the COOK/SUSHI setting and press the START button. When the water is boiling, insert the chicken breasts in the steaming tray into the removable cooking bowl, close the lid and cook for 10–15 minutes or until chicken is cooked when tested. Remove chicken and keep warm.

6.Place spinach and corn into steaming tray.

7.Ensure sufficient water is in removable cooking bowl. Insert steaming tray and close the lid, cook for another 7–10 minutes or until vegetables are cooked.

8.Serve the chicken on top of the vegetables with a drizzle of soy sauce.

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