User Manual

Steamed Teriyaki Chicken
with Chilli Soy Sauce
Method
Add teriyaki sauce, soy sauce,
sesame oil, garlic, ginger and chilli to a
small jug or bowl; mix to combine.
Add chicken and marinade to a bowl;
mix to combine.
Cover and refrigerate for at least
30 minutes to marinate, or overnight if
time allows.
Place the Deep Pan into your
Multifunction Pot and pour water into
the pan to the level indicated;
place the Steam Rack into the
Deep Pan and bring water to a bowl
on medium-high, then reduce to
simmer on medium-low heat.
1
Line the Steam Rack with a sheet of
baking paper and place a single layer
of chicken onto the Steam Rack;
cover and steam for 8–10 minutes,
or until just cooked through.
2
Meanwhile, add all sauce ingredients
to a bowl; mix to combine.
Slice chicken and serve with rice,
top with chilli and spring onion.
Notes
1. If necessary, adjust the temperature
to maintain a constant simmer.
2. If water starts to evaporate,
add more boiling water into the pan.
Ingredients
1 tablespoon teriyaki sauce
1 tablespoon soy sauce
3 teaspoons sesame oil
2 cloves garlic, finely chopped
1 tablespoon ginger, finely chopped
1 long red chilli, deseeded and
finely chopped
800g chicken breast fillets
Cooked rice, to serve
Thinly sliced red chilli, to serve
Thinly sliced spring onion, to serve
Sauce
1 teaspoon sugar
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon hot water
1/2 tablespoon dry chilli flakes
1 tablespoon spring onion, chopped
2 teaspoons sesame seeds, toasted
Steam
Rack
4
Serves
20
Minutes
This chicken is
full of flavour and
amazingly tender!