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19 20
Steamed Chicken & Bok Choy in
Lemon Soy Broth
Ingredients
2 cups/5 dl chicken stock
4 Tbs lemon juice
Snow peas
2 spring onions - thinly sliced
150ml sake
Method
Marinate chicken in sake for at least one hour. Place trivet and steamer basket in
SCANPAN pressure cooker and pour in the chicken stock. Place the chicken thighs in
the steamer basket. Close and lock the cover, bring to LOW PRESSURE (cooking level
1 - when the first ring is visible on the valve stem, refer to cooking section in the
instruction manual) over a high heat. Turn heat down and cook for 6 minutes, remove
from heat and allow pressure to release. Open cover and add all vegetables - except
spring onions - close and lock the cover, bring back to LOW PRESSURE and cook for 2
minutes, remove from heat and allow pressure to release. Open cover and remove
chicken and vegetables and the steamer basket. Place SCANPAN pressure cooker –
without cover - back on the heat and bring to the boil to allow stock to reduce -
approx 5 minutes, remove from the heat and add soy sauce and lemon juice. Slice
chicken thighs into four and place in a wide bowl, add vegetable mix, pour over broth
and sprinkle with spring onions and lemon zest.
Zest of 1 lemon
10 skinless, boneless chicken thighs
4 Tbs low salt soy sauce
3 baby bok choy - cut lengthwise into
4 pieces
1 carrot - sliced into long thin ribbons
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