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Easy Steamed Chinese Chicken with Mushrooms
• Cut chicken into approximately 2.5cm (1 inch) pieces.
• Add water to the tank of the food steamer, to at least the halfway point.
• Place the chicken in steamer bowl. Add all of the other ingredients except mushrooms,
ginger, and green onion.
• Stir together and allow chicken to marinate while waiting for steamer to heat up.
• Surround chicken pieces with mushrooms. Distribute shredded ginger and green onion
over all. Set time control dial for 30 minutes.
• When the food steamer dings, check the chicken. If cooked remove and serve.
¼ teaspoon salt
Pepper to taste
1 ½ tablespoon soy sauce
1 tablespoon dry sherry
1 teaspoon sugar
700g (24oz) assorted boneless
chicken pieces
1 small can sliced mushrooms
(reserve 1 tablespoon of the liquid
for marinade)
Sumptuous Steamer Sponge Cake
• Place parchment paper in baking pan. NOTE: Pan must t into steamer basket.
• Mix and sift our, baking soda, and baking powder.
• In a separate bowl, beat eggs and sugar until blended. Fold in oil and honey. Set aside
and let stand 30 minutes and then add vanilla.
• Gradually mix in dry ingredients. Pour batter into parchment-lined pan and add water to
the water tank lling halfway.
• Place the drip tray securely into the base, place pan into steamer basket. Cover.
• Set time control dial for 30 minutes. When the food steamer rings let cake bounce back
lightly. Allow to cool several minutes before serving.
3 tablespoon walnut oil (or any light vegetable oil)
2 tablespoon honey
1 teaspoon vanilla extract
Parchment to line baking pan
1 ½ cups all-purpose our
1 teaspoon baking powder
¼ teaspoon baking soda
3 large eggs
2/3 cup light brown sugar
RECIPES
1 teaspoon sesame oil
1 ½ tablespoon cornstarch
1 tablespoon shredded
fresh ginger
1 green onion, sliced
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