Breville Rice Box Instruction Manual page 22

Steamed Chicken Breast
with Ginger and Spinach
Serves 2
Ingredients
4cm piece ginger, finely minced
½ bunch 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.
22
Steamed Vegetables
(Gado Gado)
Serves 6
Ingredients
1 bunch baby bok choy, trimmed and sliced
10 snow peas, trimmed
1 carrot, peeled and thinly sliced
300g firm tofu, cubed
1 medium potato, cut into 1cm dice
3 eggs
250ml peanut sauce (recipe opposite)
Method
1. Place half the vegetables and tofu into
steaming tray. Pour in enough water to
come up to rice/water level 4 into the
removable cooking bowl.
2. Secure the lid shut and select the
COOK/SUSHI setting, press the START
button. When the water is boiling, insert
steaming tray into removable cooking
bowl, close the lid and cook for 5–7
minutes. Remove vegetables, keep warm.
Ensure sufficient water is in removable
cooking bowl. Repeat steaming with the
remaining vegetables.
3. Put potatoes in the steaming tray and
eggs in the removable bowl. Close lid and
cook for 10 minutes. Cool eggs then peel
and cut into thin wedges.
4. Place all the vegetables, tofu and eggs
onto a serving platter and drizzle with
warm Peanut Sauce.