by Hui Leng Tay
Herb and Garlic Shrimp
For a healthier variation, use extra-virgin olive oil instead of butter. You also can try parsley instead of basil as an herb variation.
INGREDIENTS | SERVES 2 OR 3
1 tablespoon butter
2 cloves garlic, finely minced
¼ teaspoon salt
¼ teaspoon black pepper
1 tablespoon finely chopped fresh basil
1 to 2 tablespoons lemon juice
1 pound shrimp, peeled and deveined
Add the butter to the rice cooker, cover, and set to Cook. When butter is melted, switch off the rice cooker.
In a separate bowl, combine the melted butter, garlic, salt, pepper, basil, lemon juice, and shrimp. Set aside for 30 minutes to marinate in fridge.
Switch rice cooker to Cook. When the base of the cooker pot gets warm, add the butter-garlic-shrimp mixture and fry for 5 to 8 minutes until shrimp cook through (turn pink).
Black Pepper Shrimp
This dish combines butter with a lot of pungent seasonings such as ginger and lots of black pepper to create a delicious delicacy. The recipe is also ideal for crab.
INGREDIENTS | SERVES 2 OR 3
1 tablespoon oyster sauce
1 teaspoon dark soy sauce
1 teaspoon brown sugar
1 cup water
1 tablespoon vegetable oil
1 pound tiger shrimp, shells on, tails on, heads on
1 tablespoon butter
3 cloves garlic, finely minced
1 teaspoon grated ginger
1 tablespoon freshly ground black pepper
Mix the oyster sauce, soy sauce, brown sugar, and water in a bowl. Set aside as sauce.
Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the shrimp and fry for about 8 to 10 minutes until shrimp cook through (turn pink), covering rice cooker occasionally in the processing of cooking. Dish out and set aside.
Add the butter to the rice cooker; cover the pot. When butter begins to melt, add the garlic and ginger and fry for 5 minutes until fragrant.
Add the prepared sauce mixture, cover rice cooker, and bring to a simmer. Once simmering, lift up rice cooker lid and continue to simmer about 8 to 10 minutes until sauce slightly reduces (thickens).
Stir in black pepper. Mix well, cover rice cooker, and continue to simmer for about 1 minute.
Return shrimp to the pot, stir, and mix well with sauce. Cover rice cooker and bring to a simmer again. Lift up rice cooker lid and cook until shrimp completely cook through and sauce reduces further (thickens). Serve with steamed rice.
Cooking Tip
Prior to any cooking, set the rice cooker to Cook and dry-fry the black pepper in the heated rice cooker pot until fragrant for about 5 minutes. Remove and set aside. This is similar to an old-fashioned cooking method in which food is “tempered” until fragrant in a heated wok or pan without oil.
Stir-Fried Shrimp with Asparagus
For a different flavor, try substituting broccoli or a mix of broccoli and cauliflower for the asparagus.
INGREDIENTS | SERVES 2
½ pound shrimp, peeled and deveined
¼ teaspoon salt
¼ teaspoon ground white pepper
1 teaspoon Chinese cooking wine
1 teaspoon oyster sauce
¼ cup Chicken Stock or water
½ teaspoon corn flour
2 tablespoons vegetable oil, divided use
4 ounces thin asparagus spears, cut into finger-length pieces
1 teaspoon grated ginger
In a medium bowl, season the shrimp with salt and pepper. Set aside.
In a separate bowl, combine the Chinese cooking wine, oyster sauce, chicken stock or water, and corn flour. Set aside as a sauce.
Add 1 tablespoon of the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the asparagus and stir-fry for about 1 minute until asparagus turn tender, covering rice cooker occasionally in the process of frying. Remove asparagus and set aside.
Add the remaining oil to the rice cooker, cover, and wait until the oil is hot. When hot, add the ginger and fry for 1 minute until fragrant.
Add the shrimp and fry for about 5 to 8 minutes until shrimp just cook (just turn pink). Return the asparagus to the rice cooker and mix well.
Slowly stir in the prepared sauce mixture and mix well with shrimp. Cover the rice cooker and allow entire mixture to come to a slight simmer. Once simmering, lift up rice cooker lid. Continue to stir and simmer until sauce thickens and shrimp completely cook through in about 3 to 5 minutes. Serve immediately.
Cooking Tip
Save preparation time by using thin asparagus spears, as they do not need to be peeled. The asparagus also will be more delicate and crisp in texture. The fatter, thicker spears are just as good in terms of flavor; in fact, they are “meatier” than their thinner counterparts. However, more preparation time is required for peeling off the woody and more fibrous stems of thick asparagus spears.
Shrimp and Tomato Fried Eggs
It is not necessary to wash the rice cooker after frying the eggs. Just clear out some of the egg remnants with a paper towel and continue with the next step.
INGREDIENTS | SERVES 3 OR 4
2 to 3 eggs
Salt and ground white pepper, to taste
2 drops sesame oil
Salt and ground white pepper to taste, for the shrimp
1 teaspoon Chinese cooking wine
½ pound shrimp, peeled and deveined
4 tablespoons vegetable oil, divided use
1 tomato, thinly sliced into wedges
2 tablespoons water
2 green onions, finely chopped, for garnish
Lightly whisk the eggs in a bowl and combine with salt, pepper, and sesame oil. Set aside.
In a separate bowl, combine salt, pepper, Chinese cooking wine, and shrimp. Set aside to marinate.
Add 3 tablespoons of the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the egg mixture and fry until egg just cooks (do not overcook). Dish out and set aside.
Clean out rice cooker. Add the remaining oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the shrimp and fry for about 8 to 10 minutes until shrimp cook through (turn pink).
Add the tomato and fry briskly. Add the water, then cover rice cooker and allow it to come to a simmer.
Once simmering, lift up rice cooker lid, switch to Warm, return the eggs to the pot, and mix well by breaking up the eggs into small pieces. Fry eggs with shrimp and tomatoes for about 3 to 5 minutes. Garnish with green onions before serving.
Shrimp with Colored Bell Peppers
The variety of bell peppers used not only adds color but gives the meal balanced nutrition.
INGREDIENTS | SERVES 2
1 clove garlic, finely minced
½ teaspoon salt
1 tablespoon finely chopped cilantro leaves
½ pound shrimp, peeled and deveined
2 tablespoons extra-virgin olive oil
½ green bell pepper, seeded and thinly sliced
½ red bell pepper, seeded and thinly sliced
Combine garlic, salt, cilantro leaves, and shrimp in a bowl. Set aside for 5 minutes.
Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the seasoned shrimp and stir-fry for about 5 to 8 minutes until shrimp are just cooked (turn pink).
Add the bell peppers and stir-fry for 5 to 8 minutes until peppers become tender and shrimp completely cook through. Dish out and serve.
Easy Thai-Style Shrimp Cake
Fried Thai Fish Cake, also known as Tod Mun Pla, is slightly different from steamed Spicy Fish Custard. This recipe makes a shrimp version of the popular Thai snack.
INGREDIENTS | SERVES 2 OR 3
½ pound shrimp, peeled and deveined
1
tablespoon curry powder
1 tablespoon finely chopped cilantro leaves
3 kaffir lime leaves, sliced into very fine thin strips
¼ teaspoon salt
¼ teaspoon red chili pepper flakes
1 egg white
4 tablespoons vegetable oil, divided use
½ cup corn flour, for coating
Mince the shrimp. Combine minced shrimp with curry powder, cilantro, kaffir lime leaves, salt, chili flakes, and egg white to form a smooth shrimp paste. Shape round, flat cakes from the paste and set aside.
Add 2 tablespoons of the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, dip the cakes into corn flour to coat evenly on both sides. Add the shrimp cakes to the rice cooker in batches. Fry each side for 3 to 4 minutes, covering rice cooker during frying. When the cakes turn golden brown and crispy, dish out and set aside. Add more oil as you continue to fry batches. Serve cakes warm.
Buttered Scallops
Make sure to work in one batch when pan-frying the scallops, as they release moisture during cooking. If you can't fit all the scallops into the pan base in one batch and it's necessary to pan-fry a second batch, the rice cooker may need to be cleaned and wiped dry thoroughly between batches.
INGREDIENTS | SERVES 2
2 tablespoons butter
6 to 8 large scallops, patted dry with paper towels
Salt and freshly ground black pepper, to taste
1 tablespoon lemon juice
Add the butter to the rice cooker, cover, and set to Cook. When the butter melts and the base of the cooker pot gets warm, add the scallops in a single layer, sprinkle with salt and pepper (do not turn the scallops), and fry 2 to 3 minutes.
When scallops whiten halfway through, turn to the other side and sprinkle with salt and pepper. Fry 2 to 3 minutes without turning, covering the rice cooker during frying.
When scallops cook through (fully whiten), add the lemon juice and simmer for another minute. Serve warm.
Cooking Tip
Frozen scallops need to be thawed thoroughly before cooking to make sure there is no excess moisture in them. To be sure, use some paper towels to dry the scallops.
Clam and Corn in Herby Broth
To safely store clams before they are cooked, put them in a colander set inside a large bowl. Place some dampened paper towels over the clams and keep them in a cold area of your refrigerator for about half a day.
INGREDIENTS | SERVES 3 OR 4
2 tablespoons olive oil
½ tablespoon butter
3 shallots, thinly sliced
2 cloves garlic, finely minced
1 teaspoon grated ginger
2 pounds clams
1 cup canned corn kernels
¼ cup dry white wine
¼ teaspoon freshly ground black pepper
½ cup water or clam stock
1 tablespoon finely chopped fresh basil
Add the oil and butter to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the shallots and fry for about 3 minutes until shallots turn soft.
Add the garlic and ginger and fry for about 3 minutes until fragrant, covering rice cooker occasionally in the process of frying.
Add the clams, corn, wine, pepper, and water or stock. Cover rice cooker and allow it to come to a simmer (the steam in the rice cooker will cook the clams) for about 5 minutes, until clams show first signs of opening.
Continue simmering, cover rice cooker occasionally in the process and check to see if most of the clams have opened. Discard any that do not open. Remove the clams that have opened and set them aside in serving bowls.
Add the basil to the broth, stir well, and ladle broth over the clams in serving bowls. Serve with crusty bread for dipping into the broth.
Cooking Tip
When clams are cooked (shells open up), use tongs to remove them and set them aside in a bowl. Overcooked clams are rubbery! If the other ingredients, including the broth, need further cooking, continue to simmer them without the cooked clams. Before serving, ladle the broth over the clams.
CHAPTER 11
Chicken
Steamed Chicken with Ginger and Green Onions
Steamed Chicken with Carrots and Onions
Steamed Dark-Sauce Chicken with Mushrooms
Chicken Barley Stew
Cider Chicken Stew
Tea-Flavored Chicken with Chinese Spices
Easy Chicken Curry
Chicken with Spicy Tomatoes
Chicken Jalfrezi
Thai Ginger Chicken
Three-Cup Chicken
Sesame Oil Chicken
Chicken in Wine and Shallot Sauce
Orange Chicken
Citron Honey Chicken
Lychee Chicken
Stir-Fried Black Pepper Chicken with Sugar Snap Peas
Thai Basil Chicken
Steamed Chicken with Ginger and Green Onions
Using the steaming method to cook poultry is healthy, but the meat may taste rather bland. Marinate with Chinese seasonings to flavor up the cooked dish. You will be surprised by the result!
INGREDIENTS | SERVES 2 OR 3
2 pieces boneless chicken thigh, sliced to bite-sized pieces
2 teaspoons oyster sauce
1 teaspoon sesame oil
1 tablespoon Chinese cooking wine
1 teaspoon corn flour
4 fresh shiitake mushroom caps, thinly sliced
1 teaspoon grated ginger
1-inch piece ginger, finely shredded
2 green onions, sliced into finger-length pieces
Combine the chicken with oyster sauce, sesame oil, Chinese cooking wine, and corn flour and marinate for 30 minutes in the fridge.
Fill the rice cooker pot with water to about the 4-cup mark. Cover and set to Cook.
While the water is coming to a boil, place half the mushrooms, half the ginger, and half the green onions on a plate that will fit in the steamer insert or basket. Place the chicken on this layer. Then top the chicken with the remaining mushrooms, ginger, and green onions. Cover the top of the plate with plastic wrap, to prevent excess condensation during steaming.
When the water in the rice cooker boils, place the steamer insert or basket with the plate of chicken into the rice cooker and steam for 20 to 25 minutes, until chicken cooks through.
Steamed Chicken with Carrots and Onions
The natural sweetness of the carrots and onions that is released during the steaming process complements the savory Chinese seasonings very well. This is another easy, tasty, and healthy recipe.
INGREDIENTS | SERVES 2 OR 3
6 to 8 mid-joint chicken wings
1 teaspoon oyster sauce
1 tablespoon Chinese cooking wine
1 teaspoon dark soy sauce
1 teaspoon sesame oil
½ teaspoon ground white pepper
½ teaspoon brown sugar
10 to 12 baby carrots
½ medium-sized onion, thinly sliced
Combine the chicken with the oyster sauce, Chinese cooking wine, soy sauce, sesame oil, pepper, and brown sugar. Marinate for 30 minutes in the fridge.
Fill the rice cooker pot with water to about the 4-cup mark. Cover and set to Cook.
While the water is coming to a boil, place the marinated chicken, carrots, and onions evenly on a plate that will fit in the steamer insert or basket. Cover the top of the plate with plastic wrap, to prevent excess condensation during steaming.
When the water in the rice cooker boils, place the steamer insert or basket with the plate of chicken into the rice cooker and steam for 20 to 25 minutes, until chicken cooks through.
Cooking Tip
Steam this dish in tightly wrapped foil, to save time washing dishes after a meal.
Steamed Dark-Sauce Chicken with Mushrooms
As a variation, canned button mushrooms also work well in this recipe. Look for canned button mushrooms in Asian supermarkets or t
he ethnic sections in big supermarkets.
INGREDIENTS | SERVES 3 OR 4
10 to 12 mid-joint chicken wings
2 tablespoons dark soy sauce
1 tablespoon oyster sauce
1 teaspoon sugar
¼ teaspoon white pepper
2 teaspoons Chinese cooking wine
2 tablespoons vegetable oil
2 cloves garlic, crushed whole
2 teaspoons grated ginger
8 fresh shiitake mushroom caps, sliced in halves
1 green onion, finely chopped, for garnish
Combine the chicken with soy sauce, oyster sauce, sugar, pepper, and Chinese cooking wine. Marinate for 15 minutes in the fridge.
Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the garlic and ginger, and fry for about 3 minutes until fragrant.