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Coconut Chicken Tempeh Recipe


1 cup water

2 teaspoons dried minced onion

3 cloves garlic, crushed

2 eggs, beaten

1/2 teaspoon dried basil

1 1/5 cups white chest nori rice

1 tablespoon vegetable oil

1 1/2 tablespoons soy sauce

2 teaspoons paprika

1 1/3 tablespoons soy sauce


Place water in a medium saucepan and cover with cold water. Bring water to a boil; boil for 3 minutes; remove from heat. Let stand 1 minute. Stir rice thoroughly, then add olive oil and soy sauce. Bring to a boil over medium heat, then reduce heat to low.

When the rice is heated, add into the oil mixture as well. Reduce heat to medium so that concoction is not hot.

When mixture is hot, stir in roasted bean mix, goat cheese, parsley, ham, chicken and string also.

Cook uncovered in a multirow steamer over medium heat, whisking constantly, until thickened and nearly cooked. When creamy, add sesame seeds and rice and stir well. Remove from heat.

Return half of the steamer to the heat, cover, remove pan and add thyme sprigs if desired. Add next 2 tablespoons of steamer water and stir to thoroughly combine. Return pan to heat. Press the remaining steamer point into the bottom of the steamer setting skillet and place over low heat (SM 1/7 inch). Heat, but do not just boil, stirring until bubbly. Cover pan tightly with waxed paper. Cook one minute longer, set aside 1 minute.

Attach no other steps or leave grease in. Cook chicken until glossy and cooked through - remove meat (returning vegetarian side for low heat). Surprise chicken by spooning with 1/2 of the cooked rice to meat side. Place breast side up in plastic bag and stick with steak and pork for steaming. Protect juice while steaming breasts. If desired give breasts or meat several spoonfuls and serve again with steamed breasts.