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.
20
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.
13
Because rice varieties may vary in their make-up, results may differ.
Below are some troubleshooting tips to help you achieve the desired consistency.
PROBLEM
SOLUTION
Rice is too dry/hard
after cooking.
If your rice is dry or hard/chewy when the
rice cooker switches to WARM mode,
additional water and cooking time will soften
the rice. Depending on how dry your rice is,
add ½ to 1 cup of water and stir through.
Close the lid and press the “COOK” button.
When rice cooker switches to warm mode,
open the lid and stir the rice to check the
consistency. Repeat as necessary until rice is
soft and moist.
Rice is too moist/soggy
after cooking.
If your rice is still too wet or soggy when the
rice cooker switches to warm mode, use the
rice paddle to stir the rice. This will
redistribute the bottom (moistest) part of the
rice as well as release excess moisture. Close
the lid and allow to remain on warm mode for
10-30 minutes as needed, opening the lid and
stirring periodically to release excess
moisture.
TROUBLESHOOTING
