23c Rice Cooker/Food Steamer
Product #:
4553620
Brand:
Panasonic Consumer
Description:
Rice Cooker with 23-Cup Uncooked Rice Capacity and Automatic Cooking Feature. Cooking is Simple with the Automatic Cooking Feature. The Automatic Cooking feature cooks rice at the touch of a switch and helps reduce overcooking. Keeps Your Rice Warm until You're Ready to Serve. The Keep Warm feature helps keep rice warm up to four hours and also keeps your rice moist after cooking.
Product #:
4553620
Brand:
Panasonic Consumer
Description:
Rice Cooker with 23-Cup Uncooked Rice Capacity and Automatic Cooking Feature. Cooking is Simple with the Automatic Cooking Feature. The Automatic Cooking feature cooks rice at the touch of a switch and helps reduce overcooking. Keeps Your Rice Warm until You're Ready to Serve. The Keep Warm feature helps keep rice warm up to four hours and also keeps your rice moist after cooking.
CURRY CHICKEN
1/4 c. olive oil1 1/2 c. rice (Hitachi measure)1 stick butter10-12 oz. water2 cubes chicken bouillon1 sm. onion, chopped1 can water chestnuts, drained1 can mushrooms, drained1/2 - 1 tbsp. of curry powder1/2 - 1 tbsp. McCormick's Season All1 lb. chicken, deboned1/2 c. peas (frozen or fresh)1/2 c. carrots (frozen or fresh)
Cut deboned chicken into bite size pieces. Pour olive oil in food steamer, set on COOK. When chime is heard, add chicken pieces. Return to COOK setting and braise to a golden brown. Pour out oil, add the remaining ingredients to panasonic Food Steamer and push COOK switch. Ready in 20 minutes. Serve with peanuts or cashews sprinkled over. Maybe Chutney sauce, too. Serves 4 to 6.
STEAMED SEA BASS WITH FERMENTED BLACKBEANS
A 1 1/2 lb. sea bass
Sea bass should be cleaned but with head and tail left on (or substitute any other firm white fish).
1 tsp. salt2 tsp. fermented black beans1 tbsp. soy sauce1 tbsp. Chinese rice wine, or pale dry sherry1 tbsp. finely shredded, peeled fresh ginger root1 scallion, including the green top, cut into 2 inch lengths1 tbsp. peanut oil, or flavorless vegetable oil1/2 tsp. sugar
PREPARE AHEAD: 1. Wash the bass under cold running water and pat it dry inside and out with paper towels. With a sharp knife, lightly score the fish by making diagonal cuts 1/4 inch deep at 1/2 inch intervals on both sides. Then sprinkle fish, inside and out, with the salt.
2. With a cleaver or knife, coarsely chop the fermented beans, then combine them in a bowl with the soy sauce, wine, oil and sugar. Mix well.
3. Lay the fish on a heatproof platter 1/2 inch smaller in diameter than the pot you plan to steam it in. Pour the bowl of seasonings over the fish, and arrange the pieces of ginger and scallion on top.
TO COOK: Pour enough boiling water into the lower part of a steamer to come within an inch of the cooking rack. Bring the water in the steamer to rolling boil and place the platter of fish on the rack. Cover the pot securely. Keep the water in the steamer at a continuous boil and replenish it if it boils away. Steam the fish for about 15 minutes, or until it is firm to the touch. Serve at once on its own steaming platter placed on top of a serving dish. As a main course, this will serve 3 or 4. http://www.kitchensofelegance.com/
