Wolfgang Puck BDRCRS007 - Manual (Page 17)

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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
1 Using a cleaver or sharp knife, cut each chicken breast into 3 pieces.
2 Combine the remaining ingredients, except rice and chicken stock,
into a large bowl to make a marinade.
3 Add chicken slices to the marinade. Let sit for 15 minutes or
overnight.
4 Place rice and stock into Steamer/Rice Cooker Pot.
5 Place chicken slices into a Steamer Tray and place on top of
Steamer/Rice Cooker Pot. Cover with Glass Lid and press COOK.
6 Cook until Steamer/Rice Cooker switches to KEEP WARM, about 25
minutes. Check to make sure chicken is thoroughly cooked.
7 Serve 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
1 Place water, salt, and lemon juice into Steamer/Rice Cooker Pot.
2 Place the Inner Steamer Tray into the Steamer/Rice Cooker Pot.
3 Put vegetables into Inner Steamer Tray.
4 Secure Lid and press COOK. Set a timer for 8 minutes
5 Serve hot.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
HSN7C_RiceCooker09 5/28/09 5:47 PM Page 31