Wolfgang Puck BDRCRS007 Steamed Chicken Breasts With Coconut Rice, Beer Braised Baby Back Ribs

HSN7C_RiceCooker09 5/28/09 5:47 PM Page 19

Steamed Chicken Breasts

with Coconut Rice

Makes 4 Servings

INGREDIENTS

4 individual small skinless, boneless chicken breasts, trimmed

4 teaspoons fresh ginger, minced and divided

4 teaspoons garlic, minced and divided

4 teaspoons fresh jalapeño, minced and divided

4 tablespoons cilantro, chopped and divided Kosher salt and fresh pepper, to taste

3 cups fresh snap peas

2 cups Jasmine rice

1 cup unsweetened coconut milk

3 cups chicken broth or stock Soy sauce, for serving

METHOD

1Season chicken breasts with half each of the ginger, garlic, jalapeño and cilantro.

2Place into Steamer Tray, slightly overlapping to fit if necessary; season to taste.

3Add snap peas to second Steamer Tray.

4Stack Steamers placing the peas tray on top of the chicken tray.

5Combine rice, coconut milk and broth and pour into Steamer/Rice Cooker Pot; add Glass Lid.

6Press COOK. After 8 - 10 minutes of active steaming, check chicken and snap peas for doneness.

7Remove when cooker has completed cooking cycle; close lid and cook rice until machine chimes.

8Remove, fluff rice and serve with soy sauce.

Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef

Beer Braised Baby Back Ribs

Makes 2 - 3 Servings

INGREDIENTS

1/2 slab baby back ribs, cut in 4 pieces 1/2 teaspoon seasoning salt*

2 teaspoons olive oil

6 ounces beer 1/2 cup stock

3/4 cup barbecue sauce

METHOD

1Wash the slab of ribs and pat dry. Season with salt rub.

2Turn Steamer/Rice Cooker to COOK and add oil. When hot, add ribs and brown on meat side.

3Add beer, stock, and barbecue sauce. Press COOK and let cook for 1 hour.

SERVING IDEAS

Place steamer tray on top for the last ten minutes with 2-3 small ears of corn.

*If you do not have a favorite seasoning salt, you can blend in equal proportions of salt, pepper and paprika.

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