|basmati rice||300 grams|
|1 chopped onion||1|
|1 red pepper (cut into rings)||1|
|soy sauce||2 tbsp.|
|sesame oil||2 tbsp.|
|ginger syrup||2 tbsp.|
|coconut milk||2 decilitres|
|powerful chicken stock||2 decilitres|
|green asparagus||1 bunch|
|1 winter carrot||1|
|chicken thigh fillet||400 grams|
|oyster sauce (or possibly soy sauce)||2 tbsp.|
|baked onions||2 tbsp.|
|fresh coriander and toasted sesame seeds (optional)||4 sprigs|
- Put the rice without the steam grid into the appliance drawer and add the chopped onion, red pepper, soy sauce, sesame oil, ginger syrup, coconut milk and stock.
- Fill the water tank, place the tray in the appliance and set it to 25 minutes steaming at 100 degrees Celsius.
- Check in between if the rice is not completely dry. If so, add a little extra stock or coconut milk.
- In the meantime, cut the green asparagus into large pieces. Peel the winter carrot and slice it into strips. Cube the chicken thigh.
- After 25 minutes, take the tray out of the appliance and place the steam grid with the feet up on the rice.
- Divide the carrot, the green asparagus and the chicken thigh fillet over the grid. Season lightly with salt and pepper and drizzle with a little soy sauce and sesame oil.
- Place the drawer back in the appliance and steam it for another 10 minutes at 100 degrees Celsius.
- Remove the tray and add the chicken, asparagus and carrot to the rice. So remove the steam grid. Mix well and add in the oyster sauce.
- Sprinkle with some fried onions.
- Place the tray back in the appliance and set it for 7 minutes to bake at 190 degrees Celsius.
- Now, take it out of the appliance and put it into a large bowl, then garnish with some fresh coriander and toasted sesame seeds if desired.
Enjoy your meal!
More information about the Princess Steam Aerofryer and its possibilities? Click here!