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Oriental Chicken
Approximate steaming time 40 minutes.
4 chicken pieces, skin removed
1
/
2
cup chutney
2 tablespoons soy sauce
2 tablespoons hoisin sauce
2 teaspoons grated ginger
2 cloves garlic
1 teaspoon chilli sauce
1
/
2
teaspoon french mustard
1
/
2
teaspoon chinese 5 spice powder
100mls chicken stock
1. Place chicken in large bowl. Combine all
other ingredients except stock. Pour over
chicken, marinade 3-4 hours or overnight
in the refrigerator.
2. Strain chicken from marinade and reserve
liquid. Place chicken into the rice cooker
bowl. Position the rice cooker bowl, into
the steamer, replace the lid and set the
timer.
3. Combine remaining marinade and chicken
stock, bring to the boil on the stove top.
Boil until thickened, taste and season.
BEEF
Ginger Beef
Approximate steaming time 20-30 minutes.
2 pieces of rump steak, trimmed of fat
3 tablespoons marmalade
3 teaspoons grated fresh ginger
2 cloves garlic, crushed
1 teaspoon fresh ginger
1 tablespoon wine vinegar
1. Mix together marmalade, ginger, garlic,
ground ginger and wine vinegar. Spread
over sides of the beef. Cover and
refrigerate for 3 hours or overnight.
2. Arrange steaks in the Steamer tray. Place
the lid on and set the timer.
Recipes (continued)