Filter
Top Products
30
CHICKEN
STEAMED CHICKEN BREAST WITH
GINGER AND SPINACH
INGREDIENTS
1 Tablespoon minced ginger
½ bunch coriander finely sliced
2 x 150g chicken breast supremes, skin on
1 cup/250ml Stones Green Ginger Wine
200g baby spinach
1 punnet (50g) baby corn
Soy sauce , for serving
METHOD
1. Combine ginger and coriander. Place
half of the mixture under the skin of
each chicken breast supreme.
2. Place filled chicken breasts in a single
layer into a shallow dish. Pour over ginger
wine, cover and marinate for 20 minutes.
3. Place marinated chicken into steaming
tray, lined with baking paper.
4. Place 3 Rice Duo cups of water into
removable cooking bowl. Cover with
lid and press the Selector Control to
‘Cook’. When the water is boiling, place
steaming tray into removable cooking
bowl, replace lid and cook for 10-15
minutes or until chicken cooked when
tested. Remove chicken and keep warm.
5. Place spinach and corn into steaming tray.
6. Ensure sufficient water is in removable
cooking bowl. Insert steaming tray
and replace lid, cook for another 7-10
minutes or until vegetables are cooked.
7. Serve the chicken on top of the
vegetables with a drizzle of soy sauce.
SEAFOOD PAELLA
Serves 4 to 6
INGREDIENTS
¼ cup olive oil
1 Spanish onion, diced
3 cloves garlic, crushed
1 teaspoon freshly grated ginger
1½ Rice Duo cups short grain rice, washed
4 cups seafood or chicken stock
500g mixed seafood (prawns, calamari, octopus,
mussel meat, white fish fillet)
½ cup roasted red capsicum, peeled and chopped
1 Tablespoon fresh lime juice
2 tomatoes, diced
¼ teaspoon chilli powder
2 Tablespoons chopped fresh coriander
METHOD
1. Place oil into removable cooking bowl.
Press Selector Control to ‘Cook’. Heat for
1 minute, add onion, garlic and ginger.
Cook for 2 minutes, stirring constantly.
Add rice, stir to coat with oil.
2. Add seafood stock. Cover with lid and
cook for 10 minutes. Stir in seafood,
capsicum and lime juice. Replace
lid and cook until Selector Control
switches to ‘Warm’.
3. Stir rice mixture and fold through
tomatoes, chilli and coriander. Replace
lid and stand for 10 minutes on ‘Warm’
before serving.
SEAFOOD