RECIPES
Steamed chicken with hot and sour dressing
By Miele
10 minutes
Preparation time
20 minutes
Cooking time
4-6
INGREDIENTS
300 g (1½ cups) basmati rice
375 ml (1½ cups) water
4 chicken breasts (approximately 180 g each)
Hot and sour dressing
¼ cup finely chopped coriander root and stems
6cm piece ginger, peeled and finely julienned
¼ cup thinly sliced chopped spring onion
1 garlic clove, crushed
1 long red chilli, thinly sliced
2 tbsp light soy sauce
1 tbsp rice vinegar
1 tsp brown sugar
1 tsp sesame oil
2 tbsp peanut oil
METHOD
- Place the rice into an unperforated steam container, along with the water. Place into the steam oven and Steam at 100°C for 12 minutes.
- After 12 minutes, place the chicken into an unperforated steam container lined with baking paper, add to the steam oven with the rice and Steam at 100°C for 8 minutes.
Hot and sour dressing
- In a medium sized bowl, mix all ingredients except the peanut oil until well combined and set aside.
- Place the peanut oil into a small saucepan and heat on medium heat, induction setting 6, until you can see the surface of the oil begin to shimmer.
- Remove from the heat and carefully pour the hot oil over the dressing, it should sizzle when pouring over the fresh ingredients. Stir to combine and set aside.
To serve
- Once the steam oven has finished cooking, test the chicken to make sure it’s cooked and allow to rest for 5 minutes.
- Slice chicken fillets on the diagonal into 1cm slices and arrange on a platter. Spoon over dressing, garnish with coriander and serve with steamed rice.
Hints and tips
- If time permits, steaming the chicken at 65°C for 1 hour will provide a more tender result.
APPLIANCE / FUNCTION
Miele
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