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Recipes continued
Steamed Lemon Thyme Chicken
Serves: 4
2 lemons, finely sliced
1 bunch thyme
2 garlic cloves, crushed
4 chicken breasts
Salt and pepper, to taste
1. With the steamer rack in place, use the
Cook function on HIGH to bring 5cm of
water to the boil. Place a sheet of baking
paper over the rack.
2. Scatter half the lemons and thyme over the
baking paper. Top with chicken and scatter
with remaining ingredients.
3. Cover with lid. Steam for about 20 minutes
or until chicken is cooked.
Soy and Ginger Steamed Salmon
Serves: 4
with Bok Choy
4 bok choy, halved
4 x 150g salmon fillets
1 small red chilli, seeded, finely sliced
1 clove garlic, crushed
4cm piece ginger, peeled, grated
2 tablespoons soy sauce
¹⁄³
cup Chinese rice wine
2 tablespoons sesame seeds, toasted
1 teaspoon sesame oil
Salt and pepper, to taste
1. Cut 4 x 30cm squares of baking paper.
2. Place two pieces of bok choy in centre
of each square. Top with salmon. Divide
chilli, garlic, ginger, soy and rice wine
evenly between parcels. Bring corners of
baking paper together to form a seal.
3. With high steamer rack in place, use the
Cook function on high to bring 5cm of
water to the boil. Place parcels on rack.
4. Cover with lid. Cook for 15 minutes or until
bok choy is tender and salmon is cooked.
Tip:
To tell if salmon is cooked white flecks of
protein should be visible.