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Pumpkin chicken with Quinoa Rice


Pumpkin 1 pc
Chicken Thigh 1 pc
Boletus 10 g
Brown Mushroom 2 pcs
White Rice 0.5 cup
Quinoa Rice 0.5 cup
Red Bell Pepper 1/4 pc
Yellow Bell Pepper 1/4 pc
Asparagus 4 stalks
Pine Nuts 1 tbsp
Chicken Stock 3 tbsp
Cooking Wine 1/2 tsp
Black Pepper some
Rock Salt some
Sugar some
Corn Starch some
Soy Sauce 1/2 tsp
Honey 1/2 tsp
Garlic some


  1. Wash and pound the chicken thigh with the back of knife, marinate with garlic, cooking wine, salt, black pepper and corn starch for 15 minutes.

  2. Immerse the boletus with water for 10 minutes until it soften, drain dry. Mince the boletus, also save the boletus water for later use.

  3. Wash the rice and quinoa, use Panasonic IIH Warm Jar SR-HB184, add 4 tbsp boletus water, chicken stock 2 tsp and amount water, select ‘Grains’ and ‘White Rice’ Function

  4. Gradually shred the bell pepper, chop the asparagus and brown mushroom slices, mix with the boletus, olive oil, garlic, salt and black pepper evenly. Place the vegetable with chicken on the oven tray, put it into the Panasonic Steam Oven NU-SC100W, select ‘Steam Convection’ and preheat until to 200C then cook for 20 minutes. After finish, remove the vegetable and mushroom only, sweep with some soy sauce and honey on the chicken thigh, select ‘Steam Convection’ again and set to 180C for 5 more minutes.

  5. Wash the pumpkin, cut off the top and peel the core and set aside.

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