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Categories:
spinach chicken breasts red pepper brown sugar soy sauce black pepper cooking sherry red pepper bay leaf black pepper eggplant green onion paprika
Viewed: 53 - Published at: 7 years agoIngredients
- spinach
- 2 boneless skinless chicken breasts, diced
- 12 teaspoon red pepper
- 2 teaspoons brown sugar
- 2 tablespoons soy sauce
- 14 teaspoon black pepper
- 14 cup cooking sherry
- 14 teaspoon red pepper
- 1 bay leaf
- 14 teaspoon black pepper
- 1 large eggplant
- green onion
- paprika
Method
- Marinate chicken and marinade ingredients together.
- It can be marinated for an hour or overnight.
- Fill scenter spice bowl with scenter spices.
- Fill water to high water line.
- Place chicken and marinade mixture in rice bowl and cook for 15-20 minutes.
- I like my eggplant a little firm but if you like yours softer cook the meat a little less time.
- There should be a total cooking time of 25-30 mimutes.
- While the chicken mixture is cooking.
- Slice eggplant and sprinkle with paprika.
- Tear the green onion pieces lengthwise.
- Remove rice bowl from steamer.
- Layer eggplant with green onion pieces.
- Top layers of eggplant with chicken mixture.
- Cook for another 10-15 minutes.
- Serve on a bed of spinach.
