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20
Remarks :
Alternatively, pomfret, snowfish or
salmon can also be used for this recipe.
Ingredients [2-3 servings]
450 grams whole chicken legs
3 - 4 coriander roots, crushed
5 cloves garlic, crushed
1/4 cup finely sliced ginger
6 - 7 fresh shitake mushroom
3 tablespoons light soy sauce
1 1/2 teaspoons sugar
1 teaspoon ground pepper
1/4 teaspoon coarse salt
Plain water for steaming
For Decoration
1 spring onion, finely chopped
1 long red chili, sliced
1 bunch coriander leaves
Instruction
1. Marinate chicken with salt, light soy sauce, sugar and pepper. Set aside for 20 - 30 minutes.
2. Place chicken on a plate. Place coriander root, garlic, mushroom and ginger on the meat.
3. Fill water to 2 marks in the inner pot. Put steam tray in the inner pot. Place chicken plate on the steam tray and close the lid.
4. Press [Auto Recipe] button. Select 8. Cooking time is automatically set for 50 minutes. Press [Cook] button.
Cooking is completed when [Off/Warm] button light is green. Arrange chicken in a serving.
Garnish with spring onion, red chili and coriander leaves. Serve hot.
MENU
8
MENU
7
Ingredients [2-3 servings]
220 grams or 2 filets of
white snapper
2 tablespoons sliced ginger
2 tablespoons sliced soaked
shitake mushroom
1 tablespoon fermented soy bean
2 Chinese celery cut into 1/2 inch
long and leaves picked
1 tablespoon light soy sauce
1 tablespoon oyster sauce
2 teaspoons vegetable oil
1 teaspoon sesame oil
Plain water for steaming
For Decoration
1 tablespoon finely sliced long red chili
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