Beef and Eggplant Sticky Rice Bowls

Ingredients

• 2 Pieces of Boneless Chicken Breasts
• 60 ml of Lemon Juice
• 55 Grams of Butter, Melted
• 1 Teaspoon of Salt
• 2 Cloves of Garlic, Chopped
• 2 Teaspoon of Sweet Paprika
• 2 Pieces of Small Bird’s Eye Chili Peppers, Seeded and Chopped

Cuckoo Featured Product

HN10

Steps

1. Take a multicooker, open and unlock the lid by turning the handle to the unlock position. Pour the sushi rice and water. Close and lock the lid. Press the [MENU SELECTION] button to select the [SUSHI RICE] function then press [COOK]
2. In a separate bowl, combine the soy sauce, lime juice, water, fish sauce and cornstarch then set aside.
3. Once the rice is cooked, open and unlock the lid by turning the handle to the unlock position. Take out the rice then set aside.
4. With the lid still open, turn the handle to the lock position. Press the [MENU SELECTION] button to select the [OVEN] function. Set the cooking time for 30 minutes and temperature 120 degrees then press [COOK]
5. Add olive oil and beef into the cooker. Let it cook until its golden brown for 10 minutes. Add eggplant then let it brown with the beef for 10 minutes. Add the soy sauce mixture, ginger, garlic and chilli pepper. Bring it to a slight boil. Let the meat is coated with the sauce.
6. Serve the rice, eggplant and beef together in bowls. Garnish with the bean sprouts, green onions, cilantro and lime wedges.

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