Wolfgang Puck Bistro BDRCRS007 Use And Care Manual page 11

HSN7C_RiceCooker09 5/28/09 5:47 PM
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
1 Season chicken breasts with half each of the ginger, garlic, jalapeño
and cilantro.
2 Place into Steamer Tray, slightly overlapping to fit if necessary;
season to taste.
3 Add snap peas to second Steamer Tray.
4 Stack Steamers placing the peas tray on top of the chicken tray.
5 Combine rice, coconut milk and broth and pour into Steamer/Rice
Cooker Pot; add Glass Lid.
6 Press COOK. After 8 - 10 minutes of active steaming, check chicken
and snap peas for doneness.
7 Remove when cooker has completed cooking cycle; close lid and
cook rice until machine chimes.
8 Remove, fluff rice and serve with soy sauce.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
Page 19
19
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
1 Wash the slab of ribs and pat dry. Season with salt rub.
2 Turn Steamer/Rice Cooker to COOK and add oil. When hot, add ribs
and brown on meat side.
3 Add 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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