This is one of my all-time favourite ways to cook dinner - kill three birds with one stone :p
First/bottom tier is soup, 2nd tier is steam rice with meat, and 3rd tier is a vege dish. A complete meal in one go. It is really handy on days when I just can't deal with the heat and clean up of any sort of stir-frying! This three-tier cooking uses steam to cook three dishes in one-go. No grease, no splatter.
I use this method especially when I am boiling a slow simmered soup, so there's plenty of hot steam to cook two more dishes. Why waste this extra free heat? (Kiasu kiasu!). But seriously, that just make good sense, right. Don't even need to use the rice cooker.
You will need three items to cook this:
|From left to right : AMC 24cm 5litre soup pot, 24cm Steamer pot, |
and 24cm Serving Dish
There are plenty of options to play around with this method. The amount of time and heat required to cook the bottom tier food will determine the type of food for the 2nd and 3rd tier. As a rule, the bottom tier will take the longest time to cook, followed by the 2nd tier and the shortest time to cook is the 3rd tier.
Bottom tier can be soup or a stew or curries. 2nd tier can be a steam rice with meat (as in today's post) or a fully meat dish such as steam mince pork or chicken with mushrooms etc. You can also steam a whole fish on 2nd tier.
3rd tier is best for something that cooks with minimal heat, like green vegetables, fish fillet, steam egg or silken tofu.
Three-Tier Cooking with AMC
- Watercress Soup, Steam Chicken Rice and 3 Variety Steam Egg
Recipe for Pork and Watercress Soup
- 500g soft pork bone, blanched
- 1 big bunch of watercress, rinsed and cut into 3 inch lengths
- 2 pieces of 2 inch length dried cuttlefish, rinsed thoroughly
- 4 jumbo dried red dates, pitted
- 1 small handful of bitter almond seeds, rinsed
- 1.5 litre of water
- Salt and pepper to taste
Recipe for Steam Chicken Rice
- 1 Cup rice, rinsed
- 1 and 1/3 Cup water
- 1 medium size chicken leg, skin on
- 1 inch knob of ginger, smashed
- 1 small clove of garlic, smashed
Recipe for 3 Variety Steam Egg
- 1 large normal egg
- 1 century egg
- 1 salted egg
- 1/2 tsp sesame oil
- 1/2 tsp soy sauce
- White pepper
- 3/4 Cup water
1. Put all the ingredients into the 24cm soup pot and place the pot on the Navigenio hotplate. Switch it on and turn to heat #5. Bring the soup to a boil, turn down to heat #2 to simmer for half an hour. The Visiotherm should show a temperature of between 95-98 celcius to indicate simmering point.
|Put all the soup ingredients into the soup pot|
|Cover and bring to a boil. Turn down to simmer for half an hour.|
|This temperature indicates simmering point.|
2. After half an hour, put the rice into a heat proof dish and add the chicken leg, ginger and garlic on top. Put into the steamer pot.
|Put the rice and chicken in a heatproof dish and put into the steamer pot|
3. Mash up the salted egg and century egg, beat in the normal egg, all the seasoning ingredients and water. Mix well. Pour into the serving dish.
|Pour the egg mixture into the 24cm serving dish|
4. Stack the steamer pot ontop of the soup pot, followed by the serving dish. Cover, set the Audiotherm to Carrot.
|Stack the steamer pot ontop of the soup pot..|
|...followed by the egg serving dish|
|Cover and set the Audiotherm...|
|...to Carrot point. |
Now you can go and do something else, like take a bath,
set the table, attend to the kids, etc etc.
There is no need to monitor - the Audiotherm will "call" you once
the temperature has reached the Carrot point.
5. When the Audiotherm beeps, remove the steam egg and set it on a coaster, keep covered. Continue to steam the chicken rice for another 10 min. Switch off the hotplate and leave everything to rest for at least 10min before serving.
Presenting our complete meal...
|Pork and Watercress Soup|
|Steamed Chicken Rice. Chop up the chicken into several chunks|
and drizzle sesame oil and soy sauce on top before serving.
|Steamed 3 Variety Egg|
|Perfectly smooth surface|
Getting a smooth surface for steam egg has always been a big challenge to me. I can't remember ever having achieved this with either steaming in a wok or in the rice cooker. It was always a big guesswork / trial and error for me.
But using the AMC way, my steam egg comes out perfect - no wrinkles and no moon-face surface. I was mighty pleased! There is absolutely no guesswork - once the Audiotherm reaches the Carrot point, this means the steam egg is perfectly cooked and ready to serve. Smooth surface guaranteed everytime!