B AMBOO STEAMER BASKET RECIPE ENJOY DAN:

CHICKEN COOKED IN A BAMBOO STEAMER WITH VEGGIES by CHEF DAN:
Serves 4

INGREDIENTS:

4 boneless, skinless, chicken breast, rinsed, dried, and trimmed of fat
1 tablespoon lemon pepper
2 cups chicken stock
5 cloves whole garlic, peeled
2 cups cauliflower
2 cups broccoli florets
12 snap peas
10 asparagus stalks
1 red bell pepper, halved
2 carrots thinly sliced
10 baby portabella mushrooms, halved
1/2-teaspoon EACH, fennel seed, cayenne pepper, paprika, and salt

MARINATE:
1/4-cup EACH, lemon juice, soy sauce
2 tablespoons EACH, olive oil, liquid smoke, ginger powder, and garlic powder
2 teaspoons black pepper.

DIRECTIONS: (I HAVE A THREE TIER BAMBOO STEAMER BASKET)

1. Marinate the chicken before steaming to infuse the chicken with distinctive flavor.
2. Marinate in the refrigerator up to 4 hours.
3. Infuse flavor into the chicken by adding ingredients into the steaming water or chicken stock.
4. Remove chicken and rub with lemon pepper.
5. Arrange the chicken in the lowest tier of the steaming basket, including whole garlic, set aside.
6. In the upper two tiers arrange all the vegetables. Set aside.
7. Pour chicken stock with the spices into a wok.
8. Add steaming baskets, making sure baskets fit snuggly.
9. Turn heat to high and bring liquid and spices to a boil.
10. Reduce heat to medium-high.
11. Steam for 15-20 minutes, or until vegetables are tender.
12. Internal temperature of the chicken should be 160 degrees.

ENJOY DAN: BON-APPETITE!!