Recipes continued

Steamed Lemon Thyme Chicken

Serves: 4

2 lemons, finely sliced

 

1 bunch thyme

 

2 garlic cloves, crushed

 

4 chicken breasts

 

Salt and pepper, to taste

 

1.With the steamer rack in place, use the Cook function on high to bring 5cm of water to the boil. Place a sheet of baking paper over the rack.

2.Scatter half the lemons and thyme over the baking paper. Top with chicken and scatter with remaining ingredients.

3.Cover with lid. Steam for about 20 minutes or until chicken is cooked.

Soy and Ginger Steamed Salmon

Serves: 4

with Bok Choy

 

4 bok choy, halved

 

4 x 150g salmon fillets

 

1 small red chilli, seeded, finely sliced

1 clove garlic, crushed

4cm piece ginger, peeled, grated 2 tablespoons soy sauce

¹⁄³ cup Chinese rice wine

2 tablespoons sesame seeds, toasted

1 teaspoon sesame oil Salt and pepper, to taste

1.Cut 4 x 30cm squares of baking paper.

2.Place two pieces of bok choy in centre of each square. Top with salmon. Divide chilli, garlic, ginger, soy and rice wine evenly between parcels. Bring corners of baking paper together to form a seal.

3.With high steamer rack in place, use the Cook function on high to bring 5cm of water to the boil. Place parcels on rack.

4.Cover with lid. Cook for 15 minutes or until bok choy is tender and salmon is cooked.

Tip: To tell if salmon is cooked white flecks of protein should be visible.

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Sunbeam MU2000 manual Steamed Lemon Thyme Chicken, Soy and Ginger Steamed Salmon, With Bok Choy

MU2000 specifications

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