Vegetables Steamed In Chicken Stock Food

GARLIC SEASONED VEGETABLES

Steps:

• Heat the broth, garlic and vegetables in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp. Drain the vegetables well in a colander.

VEGETABLES STEAMED IN CHICKEN STOCK

Steps:

• Place 3/4 cup of the glaze in the bottom of a large, wide pot over medium heat. Add the vegetables and bring the liquid to a boil. Reduce heat so liquid slowly simmers. Cover and cook until vegetables are tender, about 25 minutes, adding water if necessary to keep liquid in the bottom of the pot at all times.
• Preheat broiler. Transfer the vegetables to a 9-inch pie plate. Spoon the remaining glaze over the top and season with the salt and pepper to taste. Place under the broiler until the top is lightly browned. Divide the vegetables among 4 plates and serve immediately.

EASY STEAM CHICKEN

Steps:

• Place chicken and salt in a bowl. Evenly rub salt into chicken. Refrigerate 30 minutes.
• Rinse chicken and place in a pot fitted with a steamer basket over water. Bring water to a boil, and steam chicken until juices run clear, about 30 minutes.
• Heat vegetable oil in a skillet over medium heat. Stir in onion and cook until tender. Mix in garlic, and cook about 1 minute. Stir in soy sauce and sesame oil, and remove from heat. Scoop over the chicken to serve. Garnish with cilantro.

STEAM-SAUTéED VEGETABLES

Steps:

• Combine all ingredients in a large skillet. Bring broth to a boil over high heat.
• Cover and reduce heat to low; simmer 4 to 5 minutes or until vegetables are tender-crisp.
• Remove vegetables to a serving bowl with a slotted spoon.
• Cook broth over high heat about 2 minutes or until liquid has reduced in volume by half.
• Pour broth over vegetables before serving.
• VARIATION: To make Steam Glazed Vegetables, prepare recipe as directed, except add 1 tablespoons honey in Step 1.

SOY STEAMED CHICKEN WITH RICE

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.