Saturday 17 August 2013

Steamed Chicken and Fish in HCP by Jenny Yeo

Steamed Chicken and Fish in Happy Call Pan by Jenny Yeo

Washed and peeled ginger and garlic. Extract juice of both.
Washed cleaned chicken thighs. Drained dry.
Washed fish and wiped dry.
Cut chicken thighs to bite size and arrange in the HCP.
Add a tsp of salt to ginger juice and stir well.
Pour onto chicken thighs and rest for a while.
Cover HCP and with low heat cooked for 15 minutes.
Check and taste. Scoop out.

As for the fish, cut to 2 pcs and marinate with 1 tsp of chicken stock.
Arrange in the HCP.
Add 1 tbsp of soy sauce and oyster sauce each to the ginger and garlic pulp.
Add 1 tsp of vinegar and mix well. Distribute on top and bottom of the fish.
Add 2 tbsp of water.
Cover and cook for 10 minutes.

In such a short time can cook 2 dishes.
Enjoy cooking and eating!!!!!

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