Wolfgang Puck BDRCRS007 manual Steamed Chicken, Steamed Vegetables, Makes 3 - 4 Servings

HSN7C_RiceCooker09 5/28/09 5:47 PM Page 31

Steamed Chicken

Makes 3 - 4 Servings

INGREDIENTS

4 bone-in skinless chicken breasts 1/4 teaspoon salt

1/4 teaspoon pepper

2 tablespoons soy sauce

1 teaspoon rice wine

1 teaspoon honey

1 teaspoon sesame oil

1 tablespoon cornstarch

1 tablespoon ginger, grated

1 green onion, chopped

2 cups basmati rice, rinsed

2 cups chicken stock

METHOD

1Using a cleaver or sharp knife, cut each chicken breast into 3 pieces.

2Combine the remaining ingredients, except rice and chicken stock, into a large bowl to make a marinade.

3Add chicken slices to the marinade. Let sit for 15 minutes or overnight.

4Place rice and stock into Steamer/Rice Cooker Pot.

5Place chicken slices into a Steamer Tray and place on top of Steamer/Rice Cooker Pot. Cover with Glass Lid and press COOK.

6Cook until Steamer/Rice Cooker switches to KEEP WARM, about 25 minutes. Check to make sure chicken is thoroughly cooked.

7Serve with rice.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Host

Steamed Vegetables

Makes 4 Servings

INGREDIENTS

1/2 cup water

1/2 tablespoon salt

1 tablespoon lemon juice 1/2 cup broccoli

1/2 cup cauliflower 1/2 cup sliced carrot

METHOD

1Place water, salt, and lemon juice into Steamer/Rice Cooker Pot.

2Place the Inner Steamer Tray into the Steamer/Rice Cooker Pot.

3Put vegetables into Inner Steamer Tray.

4Secure Lid and press COOK. Set a timer for 8 minutes

5Serve hot.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Host

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