Cut the chicken into nuggets of about 2 cm and put them in a bowl. Clean the shrimp tails and add them to the chicken. Season with chopped garlic, the spring onion and hot pepper cut into rings, the grated ginger, two spoonfuls of soy sauce and two spoonfuls of Zucchi sesame oil. Wrap in plastic film and leave in the fridge to flavour while you prepare the rice.
Wash the raw rice thoroughly with running water using a strainer to remove the starch.
Bring a pan with about 10 cm of water to the boil. Meanwhile, prepare the steamer basket placing the savoy cabbage leaves on the bottom, add the rice and leave open. Then place the basket on the pan which will have come to the boil in the meantime. Cover with the lid and cook for about 20 minutes on a low flame. At this point turn off the flame and open the basket taking care not to get scalded. Place the chicken and the shrimps on the rice. Add the maize and edamame, reclose the basket, light the flame and continue cooking for another 10 minutes.
When cooked place the basket still closed on a plate to serve at the table. Lastly, add the chopped peanuts and a little Zucchi chilli-flavoured olive oil, close and serve immediately.
The recipes suggested by Zucchi promote the culture of oil, a real art which expresses all the values of Italian quality and passion.