Aroma ARC-930SB, Instruction Manual

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2 boneless, skinless chicken breasts or turkey
breast cutlets, about 3/4-inch thick
2 tbsp. soy sauce
1 tbsp. sugar
1 tsp. toasted sesame oil
1 small clove garlic, minced
1/2 tsp. grated fresh ginger
1 green onion, white part with 1 inch of green, cut
into slivers
Combine soy sauce, sugar, sesame oil, garlic, and ginger with
chicken breasts and marinate for 10-15 minutes. Choose a plate that is
just large enough to fit into the steam tray with about 1/2-inch
clearance for steam circulation. Place chicken breasts and marinade
on plate sprayed with nonstick cooking spray, top with slivered onion,
and cover plate with plastic wrap. Add 1 cup of water to inner pot.
Place steam tray into the inner pot and place inner pot into the rice
cooker. Close lid and press the “STEAM/COOK” button. Steam for
about 10 minutes, or until chicken is firm to the touch and no pink is left
in the center. Using oven mitts, carefully remove steam tray from the
rice cooker and serve chicken immediately. Serves 2.
Soy Sauce Marinated Chicken Breasts
Chicken Breasts Dijon
2 boneless, skinless chicken breasts
1 tbsp. Dijon-style mustard
1 tbsp. plain yogurt
1/2 tsp. sambal oelek (a mixture of chiles, brown sugar, and
salt), optional
- kosher salt and freshly ground black pepper to taste
1 tsp. dried chives
Place chicken breasts on a small plate sprayed with nonstick
cooking spray. Mix together mustard, yogurt, sambal oelek, salt and
pepper. Spread over chicken breast and sprinkle with chives. Cover
chicken and plate with plastic wrap and place plate in steam tray. Add
1 cup of water to inner pot. Place steam tray in inner pot and place
inner pot in the rice cooker. Cover and press the “STEAM/COOK” button.
Steam for about 10 minutes, or until chicken is firm to the touch and no
pink is left in the center. Using oven mitts, carefully remove steam tray
from rice cooker and serve chicken immediately. Serves 2.
2 pec hug asd ep ollo sin hue so ysi np iel ofi let esd ep ech uga de
pav oc on un gro sor de fl” de pul gad aa pro x.
2 cuc har ada ssa lsa de soy a
1 cuc har ada azú car
1 cuc har adi ta ace ite de ajo njo lít osta do
1 die nte de ajo chi co, pic ado
1/2 cuc har adi ta jen gib re fre sco ral lad o
1 ceb olla ver de, la par te bla nca con 1” de ver de, cor tar en
rod aja s
Com bin arl asa lsa de soy a,e la zúc ar, ela cei te de ajo njo lí, ela jo ye l
jen gib re con las pec hug asd ep ollo ym arin arp or1 0-1 5m inu tos .E leg iru n
pla to que sea lo suf ici ent em ent eg ran de par ac abe re nla cha rol ad e
vap ord eja ndo un esp aci od e1 ,27 cm par ala circ ula ció nd elv apo r.
Col oca rla sp ech uga sd ep ollo ye lm arin ado en elp lat ón roc iad oc on
spr ay par ac oci nar ant iad her ent e,c ubr irc on la ceb olla yc ubr irc on
plá stic o.A gre gar 1ta za de agu ae nla olla int erio r.C olo car den tro de la
cha rol ain ter ior yé sta den tro de la arro cer a.C erra rla tap ay pre sio nar el
bot ón de Coc ina r/V apo riza r.V apo riza rp or1 0m inu tos apr ox. oh asta
que elp ollo ten ga una tex tur afi rm ea lta cto yq ue no que den por cio nes
col orr osa en elc ent ro. Con gua nte sté rm ico s,s aca rc uid ado sam ent ela
cha rol ad ev apo rd ela arro cer ay ser vir elp ollo de inm edi ato .R ind e2
por cio nes .
Pechugasde pollomarinadas consalsa desoya
Pechugasde polloDijon
2 pechugasde pollosin huesoy sinpiel
1cucharada mostazaDijon
1cucharada yogurtnatural
1/2cucharadita OelekSambal (unamezcla dechiles, azúcar
morenoy sal)opcional
- salkosher ypimienta negrafresca molidaal gusto
1cucharadita cebollinesdeshidratados
Colocarlas pechugasde polloen unplato pequeñorociado con
spraypara cocinarantiadherente. Mezclarla mostaza,el yogurt,el
oelektimbal ,la saly lapimienta. Espolvorearsobre laspechugas de
pavoy aderezarcon loscebollines. Cubrirel polloy elplato conplástico
ycolocar elplato enla charolade vapor.Agregar 1taza deagua enla
ollainterior. Colocarla charolade vaporen laolla interiory éstaen la
arrocera.Cubrir ypresionar elbotón deCocinar/Vaporizar. Vaporizarpor
10minutos aprox.o hastaque elpollo tengauna texturafirme altacto y
queno quedenporciones colorrosa enel centro.Con guantestér micos,
sacarcuidadosamente lacharola devapor dela arrocera yservir el
pollode inmediato.Rinde 2porciones.
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