Princess EGG COOKER & MINI STEAMER DELUXE Mode D'emploi page 13

For the Sesame Sauce:
1 teaspoon liquid made up from the juices of the cooked chicken (and water if necessary)
1 tablespoon sesame paste
/ tablespoon soy sauce
1
2
/ tablespoon superfine sugar
1
2
1 teaspoon rice vinegar
/ teaspoon chilli paste or to-ban-jan
1
2
/ tablespoon roughly ground sesame seeds
1
2
1 / tablespoon finely shredded spring onions
2
1 / teaspoon finely chopped ginger
2
1 / teaspoon finely chopped garlic
2
1. Finely chop the spring onion diagonally, reserving the green part for use during cooking the chicken.
Soak in cold water for a few minutes to remove the bitterness of the onion, then drain and put aside to
use later.
2. On a chopping board, sprinkle the cucumbers with a few pinches of salt, rubbing it into the flesh, then
rinse. This lessens the aroma of the cucumber and gives it a good green colour. Hit the cucumbers with a
pestle (if you don't have a pestle, use a bottle) and break it apart with your hands, to make uneven pieces.
3. Use the measuring cup to pour water into the metal container to hard 2 or medium 6. Pierce the chicken
pieces with a skewer and place on the steam plate. Add the salt, pepper, and oil and then place the
green part of the onion and the crushed ginger on top. Steam the chicken until cooked. Leave to cool.
Keep the juice from the chicken to use in the sesame sauce.
4. Remove the chicken from the skewer and place in a serving dish. Mix in the cucumber and put the
chopped onion on top.
5. Mix all the ingredients for the sesame sauce in a small bowl and pour over the chicken and cucumber.
Ingredients note:
Gomadare – meaning "dressed with sesame sauce" – can be made either with ready-made sesame paste or,
more traditionally, by grinding toasted sesame seeds to a rough paste in a suribachi (pestle and mortar). Tahini,
a Greek-style sesame paste is a reasonable and easily available substitute, but as it is not made from toas-
ted sesame there is a slight difference in flavour. Unsweetened peanut butter is another possible substitute.
STEAMED MUSHROOM AND PORK RICE
100g minced pork
1 water chestnut
1 dried mushroom
1 dried scallop
1tbsp dried shrimp
3 / rice cup / 120g rice
4
/ rice cup / 80ml water
1
2
Seasonings
/ tsp soy sauce
1
2
/ tsp sesame oil
1
4
Pinch of salt and sugar
1tbsp water
1. Clean the rice. Add it into rice container and sock for around 30minutes.
2. Add seasoning into pork and mix well.
3. Dice chestnut. Soak mushroom tender and dice. Soak dried scallop and dried shrimp
tender.
4. Mix all ingredients well.
5. Add a full cup of water to hotplate. Place the egg rack in position and place the rice
container on egg rack. Close the lid tightly and turn the switch to the ON position.
6. After steaming for 10 minutes, add pork ingredients.
7. You can serve after steaming for further 12 minutes.
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