Creamy coconut rice with green asparagus and chicken thigh fillet – Steam Aerofryer


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


  1. 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.
  2. Fill the water tank, place the tray in the appliance and set it to 25 minutes steaming at 100 degrees Celsius.
  3. Check in between if the rice is not completely dry. If so, add a little extra stock or coconut milk.
  4. In the meantime, cut the green asparagus into large pieces. Peel the winter carrot and slice it into strips. Cube the chicken thigh.
  5. After 25 minutes, take the tray out of the appliance and place the steam grid with the feet up on the rice.
  6. 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.
  7. Place the drawer back in the appliance and steam it for another 10 minutes at 100 degrees Celsius.
  8. 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.
  9. Sprinkle with some fried onions.
  10. Place the tray back in the appliance and set it for 7 minutes to bake at 190 degrees Celsius.
  11. 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!

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