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RECIPES
6. 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.
7. Line steaming tray with a small square
of baking paper. Top with 8 dumplings.
When the water is rapidly boiling, insert
dumplings into removable cooking
bowl, close the lid and cook for 5–7
minutes. Remove and keep warm.
Ensure sufficient water is in removable
cooking bowl. Repeat steaming with the
remaining dumplings.
8. Serve warm with black vinegar.
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.