Scenter Steamed Chicken Rice With Ginger Dressing Recipes

Steps:

• Note to make this recipe for three people use three small chicken breasts and increase the rice to 1/2 c and 1 c of water.
• Fill your base to the high water mark.
• Place pepper, cilantro and zest in flavor center.
• Put rice and water in a cup - Like a large coffee cup or other similair size cup. Put this cup inside the steamer basket. Put the frozen peas and onions in the bowl divder basket. Place the the bowl divider beside the rice cup. Steam for 8 minutes.
• While the peas are cooking, prepare the dressing by combining all the dressing ingredients. Set aside.
• Add the red pepper to the peas and onions. Steam 5 more minutes.
• Remove bowl divider and veggies from steamer. Set aside. Put chicken in steamer. Steam 40-45 minutes or until done. If chicken is thawed then cook rice an additional 20 minutes before adding chicken and cook for 20-25 minutes.
• Mix rice with pea mixture and remaining rice ingredients.
• Serve chicken over rice with dressing on top. Serve with traditional Chinese side dishes such as egg drop soup and fortune cookies.

Steps:

• Put the flour, eggs and breadcrumbs in 3 separate shallow bowls. Season the chicken with salt and pepper; dredge each cutlet in the flour, dip in the egg, letting the excess drip off, then dredge in the breadcrumbs until evenly coated. Transfer to a plate.
• Heat 1/4 inch of vegetable oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown and crisp, about 4 minutes. Flip and continue cooking until golden on the other side, about 3 more minutes. Remove the chicken to a rack set on a baking sheet to drain; season with salt.
• Meanwhile, heat 1 1/2 tablespoons vegetable oil in another large nonstick skillet over high heat. Add the garlic and ginger; cook, stirring, until golden, about 30 seconds. Add the bok choy; season with salt and cook, stirring, until the bok choy is wilted, about 1 minute. Add the rice and cook, stirring, until warmed through, about 2 minutes. Stir in the scallions; season with salt. Serve the chicken with the rice and katsu sauce.

Steps:

• For the roast chicken: Preheat the oven to 350 degrees F. Pat the chicken dry and place breast-side up in a large roasting pan fitted with a wire rack. Mix together the olive oil, marjoram, smoked paprika, salt and pepper in a small bowl. Gently loosen the skin over the breast of the chicken and rub a little of the mixute under the skin. Rub the remainder of the mixture all over the outside and inside of the chicken. Put the halved onion inside the chicken cavity and tie the legs together with butcher's twine. Tuck the wings underneath the chicken.
• Roast until an instant-read thermometer inserted into the thickest part of the thigh not touching bone registers 165 degrees F, or until the juices run clear when the tip of a knife is inserted into the thickest part of the thigh, 1 hour 45 minutes to 2 hours, basting the chicken with pan juices a few times during the last hour of roasting.
• Mix the marmalade and vinegar together and brush over the chicken. Roast for an additional 5 minutes to set the glaze. Let the chicken rest for 30 minutes.
• For the wild rice dressing: While the chicken roasts, make the dressing. Cook the rice according to package directions, drain off any excess water, if necessary, and transfer to a large bowl. Heat the olive oil in a large skillet over medium heat and add the onions, celery and garlic. Cook, stirring, until the vegetables are tender, about 7 minutes. Add the dried fruit, marjoram, 1/2 teaspoon salt and some pepper. Cook until the fruit softens, 3 to 4 minutes. Remove from the heat and add to the bowl with the wild rice. Add the bread cubes and toss to combine. Add the chicken broth, parsley and 3/4 teaspoon salt and some pepper to taste. Stir until combined.
• Lightly grease a 2-quart baking dish with olive oil. Transfer the dressing mixture to the dish and level the top. When the chicken comes out of the oven, put the dressing in the oven, uncovered, and bake for 30 minutes. The dressing should be golden brown and heated through.
• Serve the chicken with the dressing on the side.

Steps:

• Chicken and rice: Season chicken thighs on both sides with kosher salt. Place chicken, skin side down, in a Dutch oven or heavy pot. Turn on heat to medium-low. Let cook for 5 minutes, then increase heat to medium-high and continue cooking until skin is golden brown and chicken thighs easily release from the pan, about 6-8 more minutes. Remove chicken and set aside.
• In the same pot with the chicken fat over medium-low heat, add onion, ginger, and garlic. Cook, stirring occasionally, until vegetables are softened and translucent, about 8 minutes. Stir in jasmine rice, water, Nakano® Natural Rice Vinegar, soy sauce, and 1 teaspoon kosher salt. Nestle chicken thighs into the rice, skin side up, making sure that the chicken is not fully submerged. Bring to a simmer, then cover pot and reduce heat to low. Cook for 20 minutes, then take pot off the heat and let rest for 10 minutes while making the scallion sauce.
• Scallion sauce: Combine all ingredients in a small bowl. Stir and use the back of a spoon to press down and lightly crush the scallions.
• Fluff rice and serve with the chicken and the scallion sauce.
• Enjoy!

Steps:

• Pour water into a large saucepan, wide skillet, or large wok to come 1" up the sides and place over medium-high heat. Mix white and pale-green parts of scallions, garlic, vinegar, oil, soy sauce, honey, and ginger in a small heatproof ramekin. Set inside a large bamboo steamer off heat (or, if using a metal insert, don't bring water to a simmer and fit into saucepan before adding dressing. Cover dressing with foil.)
• Cut squash in half; scoop out and discard seeds. Slice into ½"-thick wedges. Arrange in steamer basket around ramekin, overlapping a little if needed (for metal insert, add as much squash as will fit without piling up, placing over dressing). Set over saucepan (or turn on heat), cover, and steam until squash is tender (a tester, skewer, or paring knife should easily slide through flesh), 13-15 minutes.
• Transfer squash to a platter and top with scallion greens and sesame seeds. Serve with dressing alongside.

Steps:

• Cut the chicken into chunks and mix with the soy, then set aside. Heat the oil in a pan with a well-fitting lid, then add the ginger and onions and fry briefly. Stir in the rice. Add the veg, pour in the stock, then bring to the boil. Reduce the heat, cover and cook for 5 mins, then put the chicken on top of the rice and pour over the soy.
• Re-cover the pan and cook for a further 12-14 mins until everything is tender.

Steps:

• Wash rice in several of changes of water until the water runs clear.
• Place rice in a 3 quart saucepan that has a tight fitting lid.
• Add water and grated ginger.
• Bring to a boil, uncovered.
• Reduce heat slightly but continue to cook uncovered until surface water disappears and holes appear in the surface of the rice.
• Cover tightly, turn heat very low and cook 20 minutes.
• Add snow peas and cover.
• Cook 2 minutes longer then remove from heat and let stand 3 to 5 minutes before serving.
• Stir gently to combine rice with snow peas.

Steps:

• Marinate chicken in Shaoxing wine, light soy sauce, oyster sauce and pepper for 10 mins.
• Add in the remaining ingredients and mix well.
• Steam on high heat for 10 minutes until chicken is cooked.

Steps:

• Place rice in a fine-mesh sieve and rinse under cold water, shaking gently, until the water runs clear. In a medium saucepan, combine rice, broth and 1 tablespoon grated ginger. Season chicken all over with salt and pepper and place on top of rice mixture. Cover and bring mixture to a boil over high. Once mixture comes to a boil, reduce heat to medium-low and simmer until rice is plump, broth is absorbed and chicken is cooked through, 20 to 22 minutes. Turn off heat and let rest, covered, 10 minutes.
• Meanwhile, in a medium bowl, combine the vegetable oil, scallions, vinegar, jalapeño, sesame seeds, sesame oil, sugar and remaining ginger; season with salt and pepper.
• Remove chicken from saucepan and slice 1/2-inch thick crosswise. Fluff rice with a fork and divide among bowls. Top with chicken and scallion-ginger sauce.