E25
E26
ASIAN CHICKEN SALAD
3 chicken breasts ( about 1 ½ lbs)
1 cup shredded purple cabbage
1 cup diagonally sliced celery
1 cup fried Chinese noodles
½ cup sliced green onions
2 tbsp chopped cilantro
1/3 cup rice wine vinegar
2 tbsp hoisin sauce
2 tbsp salad oil
1 ½ tbsp low sodium soy sauce
2 tsp sesame oil
1 tbsp grated fresh ginger
¼ tsp dried red pepper flakes
Crisp salad greens
Add 3 cups water to cooking bowl. Place rack in cooking
bowl in higher position. Press Power button. Select Steam.
Select 25 minutes. Press Start/Stop button and allow
appliance to preheat. When appliance is preheated it will
beep. Add chicken; cover and allow chicken to cook. At end
of cooking time appliance will beep and turn off.
Allow chicken to rest in Multi-Cooker for 30 minutes. Lift lid
and remove chicken from Multi-Cooker; place in bowl and
cover tightly. Refrigerate until ready to use.
Just before serving, cut chicken into bite size pieces. In large
bowl, combine with cabbage, celery, noodles, green onions
and cilantro.
In small bowl or measuring cup, combine vinegar, hoisin
sauce, salad oil, soy sauce, sesame oil, ginger and red pepper
flakes. Blend well. Pour over chicken mixture and toss to
blend. Arrange on greens on serving platter.
Makes about 6 cups.
RECIPES
RECIPES
BEEF STROGANOFF
1 ½ lbs boneless beef sirloin, cut in
thin strips
3 tbsp unsalted butter or margarine
1 lb mushrooms thickly sliced
1 large sweet onion, cut in thin strips
1 cup beef broth
1 ½ tbsp all-purpose flour
1 tbsp tomato paste
½ tsp dried thyme, crushed
½ tsp salt
¼ tsp coarsely ground black pepper
1 cup sour cream
2 tbsp chopped parsley or dill
Hot cooked noodles
Press Power button. Select Brown/Sauté. Press Up button
to set temperature at HI. Allow Multi-Cooker to preheat.
Add 1 tbsp butter. Brown beef in batches allowing enough
space between pieces of meat to avoid steaming. Brown on
both sides and remove to bowl and keep warm. Repeat with
remaining beef until all is browned.
Add remaining 2 tbsp butter to cooking bowl and brown
mushrooms, stirring occasionally. Add onion and cook
several minutes until onion is soft.
Meanwhile, blend beef broth and flour, stirring until flour is
completely dissolved. Add to mushroom mixture and cook,
stirring until sauce is thickened and smooth. Blend in tomato
paste, thyme, salt and pepper. Return beef to cooking bowl
and heat mixture, stirring occasionally.
Serve over hot cooked noodles and garnish with chopped
parsley.
Makes 6 servings
CKCPSCMC6-033_13EFM1.indd 25-26
5/9/13 11:14 AM