Steamed Dishes - Breville EW40 Instructions For Use Manual

Steamed dishes

Peanut sauce
2cm piece fresh ginger, chopped
1 onion, chopped
1 clove garlic
1 tablespoon oil
1 teaspoon curry powder
(preferably Malaysian)
1 tablespoon soy sauce
⁄ cup crunchy peanut butter
1
4
1 teaspoon chilli paste
2 teaspoons brown sugar
1 cup coconut milk
1. Place the ginger, onion and garlic into a food
processor and process until fine.
. Heat the wok on a high sear setting, gently fry
the onion mixture in oil for 3-4 minutes.
3. Reduce the heat to setting , add curry powder
and soy sauce, and stir well before adding peanut
butter, sugar, and chilli sauce.
4. Add the coconut milk and stir thoroughly until the
sauce is smooth. Continue to cook for  minutes.
Cook on low heat for  minutes.
R1
continued
Steamed chicken breast with
ginger and spinach
1 tablespoon minced ginger
⁄ bunch coriander, finely sliced
1
2
4 x 150-200g chicken breast supremes, skin on
1 cup Stones ginger wine
200g baby spinach
1 punnet baby corn
1. Combine the ginger and coriander and place
the mixture under the skin of the chicken
. Place the breasts into a dish, in a single layer
and pour over the ginger wine. Marinate for
0 minutes.
3. Place the steaming rack into the wok, add  cups
of water, and then place the chicken breasts and
baby corn onto the steaming rack.
4. Heat the wok on high sear setting, when the
liquid boils place the lid onto the wok and reduce
the heat to , cook for -10 minutes or until the
chicken is cooked.
. Remove the chicken and cover, place the spinach
onto the steaming rack and cook until it wilts.
Serve the chicken on top of the spinach with a drizzle
of soy sauce.
4
⁄ of
1
4