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Rice Cooker Cookbook

Page 19

by Hui Leng Tay


  The use of wine in cooking accentuates the flavors and aroma of food, and should not overpower. Dry white wine is recommended when cooking savory dishes.

  INGREDIENTS | SERVES 2 OR 3

  3 tablespoons extra-virgin olive oil

  4 shallots, thinly sliced

  2 chicken breasts

  1 teaspoon Worcestershire sauce

  ½ cup Chicken Stock

  2 tablespoons dry white wine, divided use

  2 tablespoons lemon juice

  1 teaspoon freshly chopped parsley

  Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add shallots and fry about 3 minutes until slightly soft.

  Add the chicken and fry each side about 5 minutes, until brown, covering the rice cooker occasionally in the process of frying.

  Add Worcestershire sauce, chicken stock, and 1 tablespoon wine. Mix well, cover rice cooker, and allow it to come to a simmer. Once simmering, switch to Warm and continue to simmer for about 10 minutes until chicken cooks through.

  Lift up rice cooker lid, stir in lemon juice and parsley, and sprinkle in remaining wine along the side of the rice cooker. Serve warm.

  Cooking Tip

  Chicken breast is lean and tends to dry out easily during cooking. To reduce cooking time, flatten the chicken breast prior to cooking. Wrap the breast with plastic wrap and lay on a chopping board, then pound the chicken breast flat with the base of a pan or a rolling pin.

  Orange Chicken

  Do not add the orange segments too early or they will break up and the final dish will look mushy. You can choose not to add the orange segments during cooking and instead use them as a garnish.

  INGREDIENTS | SERVES 2 OR 3

  3 tablespoons extra-virgin olive oil

  2 boneless chicken thighs or 2 pieces breast meat, sliced to thin strips

  ½ onion, thinly sliced

  1 clove garlic, finely minced

  ½ green bell pepper, thinly sliced, julienned

  ½ red bell pepper, thinly sliced, julienned

  Salt and ground black pepper, to taste

  1 orange (juice half of the orange and keep remaining half for orange segments)

  1 teaspoon orange rind/zest

  1 tablespoon water

  Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the chicken and fry until chicken turns brown on all sides. Dish out and set aside. Leave the remaining oil in the rice cooker.

  Add the onions to the pot and fry until slightly soft. Add the garlic and peppers and stir-fry for about 5 minutes until vegetables become tender, covering rice cooker occasionally in the process of cooking.

  Return the chicken to the pot and mix well with the vegetables for 2 to 3 minutes.

  Add salt, pepper, orange juice, orange rind/zest, and water to the chicken mixture. Cover rice cooker and allow to simmer for 5 minutes until chicken cooks through and sauce reduces (thickens).

  Switch rice cooker to Warm, lift up rice cooker lid, add the orange segments, and mix well for 1 minute. Serve warm.

  Citron Honey Chicken

  Be creative in choosing fruit preserves to use in this recipe. The sweetness will complement the savory flavors of the dish. Marmalade would work well too, and the finished dish would be similar to Orange Chicken.

  INGREDIENTS | SERVES 2 OR 3

  2 pieces chicken thigh (½pound chicken), sliced to bite-sized pieces

  1 tablespoon dark soy sauce

  ½ teaspoon salt

  ¼ teaspoon sesame oil

  ½ teaspoon brown sugar

  3 tablespoons vegetable oil

  2 shallots, thinly sliced

  1 clove garlic, finely minced

  1 teaspoon grated ginger

  Salt and ground white pepper, to taste

  1 to 1½ tablespoons citron or yuzu fruit preserve, to taste

  1 cup water (adjust as needed during cooking)

  Combine chicken with soy sauce, salt, sesame oil, and brown sugar. Marinate for 30 minutes in the fridge.

  Add the vegetable oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the shallots and fry about 3 minutes until slightly soft. Add the garlic and ginger and fry about 3 minutes until fragrant.

  Add the chicken, season with salt and pepper, and fry until chicken turns brown on the surface, covering rice cooker occasionally in the process of cooking.

  Stir in citron or yuzu preserve to coat the chicken. Add water as needed, if mixture appears too dry. Cover rice cooker and allow mixture to simmer for 10 to 15 minutes until chicken cooks through and sauce reduces (thickens). Stir occasionally, switching to Warm if the mixture bubbles too vigorously.

  Citron or Yuzu?

  Citron and yuzu have stirred up confusion because both names may be used to refer to the same fruit. This recipe does not restrict you to using either citron or yuzu when creating the final dish. Look for citron or yuzu fruit preserve in the supermarkets. Citron honey, which is available in Korean specialty stores and typically is used to make tea, can be a lovely substitute as well.

  Lychee Chicken

  Fresh lychee smell fragrant and taste sweet. These tropical fruits can be found in Asian supermarkets. Summer is lychee season, but canned lychee is available all year round in the canned fruit section of most supermarkets.

  INGREDIENTS | SERVES 2 OR 3

  2 pieces chicken thigh, sliced to bite-sized pieces

  1 tablespoon dark soy sauce

  ½ teaspoon salt

  ¼ teaspoon sesame oil

  ¼ teaspoon brown sugar

  3 tablespoons vegetable oil

  2 shallots, thinly sliced

  1 clove garlic, finely minced

  1 teaspoon grated ginger

  Salt and ground white pepper, to taste

  ½ (20-ounce) can lychee, drained (reserve syrup)

  ½ cup reserved lychee syrup

  1 fresh red chili pepper, seeded and thinly sliced

  1 tablespoon ketchup

  2 tablespoons water

  Combine chicken with soy sauce, salt, sesame oil, and brown sugar. Marinate for 30 minutes in the fridge

  Add the vegetable oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the shallots and fry about 3 minutes until slightly soft. Add the garlic and ginger and fry about 3 minutes until fragrant.

  Add the chicken, season with salt and pepper, and fry about 8 to 10 minutes until chicken turns brown on the surface, covering rice cooker occasionally in the process of cooking.

  Stir in lychee, lychee syrup, chili pepper, ketchup, and water, coating the chicken with this mixture. Cover rice cooker and allow mixture to simmer for 15 to 20 minutes until chicken cooks through and sauce reduces (thickens). Stir occasionally, switching to Warm if mixture bubbles too vigorously.

  Cooking Tip

  You can use the remaining canned lychee to prepare cold desserts such as fruit cocktails. You can also freeze lychee with water as ice cubes, and then drop these cubes into chilled water as a summer party drink.

  Stir-Fried Black Pepper Chicken with Sugar Snap Peas

  As a variation, snow peas work perfectly well in this recipe. Snow peas are flat, while snap peas are plump. Both peas have pods that are edible and good for stir-fries.

  INGREDIENTS | SERVES 2 OR 3

  1 tablespoon corn flour

  2 to 3 tablespoons ground black pepper, to taste

  1 tablespoon ketchup

  1 tablespoon light soy sauce

  2 boneless chicken thighs, sliced into thin strips

  3 tablespoons extra-virgin olive oil

  ½ green bell pepper, thinly sliced and julienned

  ½ red bell pepper, thinly sliced and julienned

  3½ ounces sugar snap peas

  2 tablespoons water

  Salt and ground black pepper, to taste

  Combine corn flour and black pepper and spread mixture
out on a flat surface.

  Combine ketchup and soy sauce in a bowl; add chicken and stir to coat. Then roll the chicken strips in the black pepper and corn flour mixture to coat evenly. Set aside.

  Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the chicken and fry for 8 to 10 minutes until chicken cooks through, covering rice cooker occasionally in the process of cooking.

  Add the bell peppers and snap peas and fry about 5 to 8 minutes until vegetables become tender.

  Add the water, mix well, and simmer further for about 5 to 8 minutes. Season with salt and pepper to taste. Serve with steamed rice.

  Thai Basil Chicken

  This dish is known as Gai (Chicken) Pad (Stir-Fry) Bai Kaprow (Holy Basil). Substitute ground turkey for the chicken if you prefer a leaner meat.

  INGREDIENTS | SERVES 2

  2 tablespoons vegetable oil

  3 shallots, thinly sliced

  2 cloves garlic, finely minced

  ½ pound ground chicken

  1 teaspoon fish sauce

  1 Thai chili pepper, seeded and thinly sliced

  Salt, to taste

  ½ cup water or Chicken Stock

  ¼ cup chopped fresh basil

  Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the shallots and fry about 3 minutes until soft. Add the garlic and fry about 3 minutes until fragrant.

  Add the ground chicken (break up into smaller bits of meat), fish sauce, chili pepper, and salt. Fry for about 5 minutes until chicken cooks through, stirring and covering the rice cooker occasionally in the process of cooking.

  Add water or chicken stock, cover the rice cooker, and allow to simmer for 2 to 3 minutes.

  Switch to Warm, and continue to simmer for about 5 minutes until chicken cooks through. Lift up rice cooker lid and stir in basil before serving.

  Types of Basil

  The basil commonly seen and used in Asia is the Thai or holy basil. This leaf has jagged edges and a delicate flavor. The sweet basil usually used in Italian and Mediterranean cooking has leaves with round edges and a more pronounced flavor. These two kinds of basil may or may not be a good substitute for each other, depending on the flavors you intend to create for the dish. There is nothing wrong in experimenting with both types in your daily home cooking.

  CHAPTER 12

  Pork

  Steamed Ribs with Garlic in Chinese Black Bean Sauce

  Steamed Savory Pork with Sweet Pumpkin

  Steamed Pork Patty

  Kimchi Pork

  Chinese Stewed Meatballs

  Pork Rib Curry

  Chinese Pork Dumpling (Wonton) Soup

  Thai Meat Patties

  Ground Pork with Mushrooms

  Pork with Potatoes, Peas, and Corn

  Stir-Fried Pork with Ginger

  Braised Fragrant Pork

  Tamarind Pork Slices

  Pork in Tomato Sauce

  Steamed Ribs with Garlic in Chinese Black Bean Sauce

  Pre-frying the garlic, ginger, and mashed Chinese black beans in hot oil releases their aromas and enhances the flavoring of the ribs.

  INGREDIENTS | SERVES 2

  1 tablespoon Chinese cooking wine

  1 teaspoon brown sugar

  1 teaspoon corn flour

  1 teaspoon dark soy sauce

  ¼ teaspoon white pepper

  ½ pound bone-in pork ribs

  1 tablespoon canola oil

  2 cloves garlic, minced

  ½ teaspoon grated ginger

  1 teaspoon Chinese black beans, slightly mashed

  1 to 2 fresh red chili peppers, seeded and thinly sliced

  1 green onion, finely chopped, for garnish

  Mix the Chinese cooking wine, brown sugar, corn flour, dark soy sauce, and white pepper in a plastic zip-top bag. Add the ribs to the bag, mix well, and place bag in fridge for about 1 hour.

  Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the garlic, ginger, and mashed Chinese black beans, and lightly fry for 2 minutes.

  Add the marinated ribs and fry with garlic mixture for about 2 minutes, covering rice cooker occasionally in the process of cooking. When the ribs have turned slightly brown on the outside, switch off the rice cooker.

  Transfer the ribs to a plate that will fit in the steamer insert or basket and top the ribs with the sliced red chilies. Cover the top of the plate with plastic wrap, to prevent excess condensation when the ribs are steamed. Place the plate of ribs into steamer insert or basket.

  Clean out the rice cooker and wipe dry. Place the pot back into the rice cooker, add water to fill up half the pot, cover rice cooker, and set to Cook. When the water in the pot boils, place the steamer insert that holds plate of ribs into the rice cooker, cover, and cook. Steam the ribs for about 25 minutes.

  Garnish with green onions before serving. Best served with steamed rice or plain Rice Congee.

  Cooking Tip

  This recipe takes about 35 minutes from start to finish, but you can save time and effort by opting for Semi-Homemade “Ready-to-Go” Chinese Black Bean Sauce. If you have that sauce made in advance, all you will have to do for this dish is marinate the ribs, mix them thoroughly with 1–2 teaspoons of “ready-to-go” sauce, and follow the steaming instructions in Steps 3 and 4 of this recipe.

  Steamed Savory Pork with Sweet Pumpkin

  This is a healthy and fuss-free steamed dish that uses readily available ingredients and seasonings.

  INGREDIENTS | SERVES 2 OR 3

  ½ pound ground pork

  2 green onions, finely chopped

  2 teaspoons Chinese cooking wine

  1 teaspoon dark soy sauce

  ¼ teaspoon salt

  ¼ teaspoon ground white pepper

  ½ teaspoon brown sugar

  1 egg

  ½ teaspoon sesame oil

  ½ pound pumpkin, peeled and seeded, cut into thin slices

  Combine all ingredients except pumpkin in a bowl. Set aside to marinate while preparing next step.

  Add water to the rice cooker to about the 4-cup mark, cover, and set to Cook.

  Lay pumpkin uniformly on a plate that will fit in the steamer insert or basket. Top pumpkin with pork mixture (use fingers to break into smaller bits). Cover the top of the plate with plastic wrap, to prevent excess condensation when the pork is steamed.

  When the water in the pot starts to boil, place the steamer insert or basket that holds the plate of pork into the rice cooker, cover, and cook. Steam about 10 to 12 minutes until pork cooks through.

  Steamed Pork Patty

  As a variation, use dried shiitake mushrooms instead of fresh ones. Before using dried shiitake mushrooms, rehydrate them by soaking in warm water for 15 to 20 minutes.

  INGREDIENTS | SERVES 2 OR 3

  1 teaspoon dark soy sauce

  ¼ teaspoon salt

  ¼ teaspoon white pepper

  2 teaspoons Chinese cooking wine

  ½ teaspoon sesame oil

  ½ pound ground pork

  5 fresh shiitake mushroom caps, finely diced

  6 medium-sized shrimp, peeled, deveined, and diced

  ½ pack (about 5 ounces of a 10½-ounce pack) soft tofu, slightly mashed, drained of excess moisture

  1 green onion, finely chopped

  Combine the soy sauce, salt, pepper, Chinese cooking wine, and sesame oil with ground pork. Then combine mushrooms, shrimp, tofu, and green onions into the ground pork mixture. Combine thoroughly.

  Shape mixture into a round ball, flatten it slightly into a “block,” and place on a plate that fits in the steamer insert or basket.

  Add water to the rice cooker to fill up half the pot. Cover the pot and set to Cook. When the water boils, place the steamer insert that holds the plate of meat into the rice cooker, cover, and cook. Steam for 20 to 25 minutes until meat cooks through.

  Kimchi Pork

  As a v
ariation, use thin slices of pork instead of strips.

  INGREDIENTS | SERVES 2 OR 3

  ½ pound pork tenderloin, sliced into thin strips

  ¼ teaspoon ground white pepper

  1 teaspoon Chinese cooking wine

  1 tablespoon vegetable oil

  1 cup thinly sliced kimchi

  3 tablespoons water

  Marinate pork with pepper and Chinese cooking wine. Set aside.

  Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the pork and fry about 8 to 10 minutes until pork turns brown on the surface and is partially cooked, covering the rice cooker occasionally in the process of frying.

  Add the kimchi, mix well with the pork, and fry briskly, covering rice cooker occasionally in the process of frying. Add water, cover the rice cooker, and allow the pork to cook in the simmering mixture for 8 to 10 minutes until the meat cooks through, switching to Warm if the mixture bubbles too vigorously.

  Chinese Stewed Meatballs

  The origin of this recipe traces back to a Chinese dish consisting of huge meatballs stewed with vegetables. For easy cooking, the meatballs in this recipe are mini meatballs.

 

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