Kambrook KFS200BLK, Instruction Booklet

Page: 22 / 28

21
Steamed Chicken and Asian
Greens with Peanut Sauce
Serves 2
250g chicken breast cut into strips
20ml sweet soy sauce
1 bunch Chinese broccoli
1 bunch broccolini
½ bunch snake beans (found in the fresh
beans section of the supermarket)
Peanut sauce
1 tbsp Satay paste
1 x 270ml coconut cream
1 tbsp peanut butter
1 tsp fish sauce
1 tbsp crushed peanuts
1.
Marinate the chicken in sweet soy
sauce for 10-15 minutes.
2.
Arrange the chicken in the large 3L
steaming basket.
3.
Lay the Asian greens in the small 2L
steaming basket.
4.
Fill water reservoir to ‘HI FILL’ level,
insert the juice collection tray, place
the large steaming basket and the
small steaming basket on top. Cover
with lid.
5.
Turn the timer dial to 5 minutes.
6.
To make the sauce, heat a little bit of
oil in a small pot and fry the paste for
2 minutes. Add remaining ingredients
to the pot and simmer for 3-4 minutes
until the sauce becomes thicker.
Adjust seasoning if not to taste.
7.
Once the chicken is cooked, lie on a
plate next to the vegetables and pour
the peanut sauce over.
BBQ Pork with Plum Sauce &
Garlic Soy Rice
Serves 4
1 cup medium grain rice
2 cups boiling water
2 tbp soy sauce
1 tsp sesame oil
1 tbsp peanut oil
2 tsp finely chopped ginger
3 tsp finely chopped garlic
300g Chinese style cooked barbequed
pork, thinly sliced
¼ cup thinly sliced green shallots
1 cup sliced shiitake mushrooms
¼ cup plum sauce
2 tbsp water
1.
Wash rice and drain well. Place rice,
water, soy sauce, and sesame oil into
rice cooking bowl and stir. Insert into
the large 3L steaming basket.
2.
Fill water reservoir to ‘HI FILL’ level,
insert the juice collection tray, and
place the steaming basket on top.
Cover with lid.
3.
Turn the timer dial to 25 minutes.
Adjust for shorter or longer cooking
time as required.
4.
Meanwhile heat peanut oil in a frying
pan, add ginger and garlic, fry 1–2
minutes or until garlic begins to turn
golden. Remove from heat.
5.
When rice is cooked, carefully remove
lid and stir in ginger and garlic
mixture, together with pork, shallots
and mushrooms. Mix well and cover
with lid.
6.
Turn the timer dial to 8 minutes or cook
until rice is cooked and ingredients
are heated through. Adjust for shorter
or longer cooking time as required.
7.
Heat plum sauce and the 2
tablespoons of water in a small
saucepan, and bring to the boil.
8.
Serve BBQ Pork with garlic soy rice
drizzled with hot plum sauce.