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RECIPES
CHILI CHICKEN WITH
SINGAPORE NOODLES
Makes 4-6 servings
INGREDIENTS
6 chicken thighs
1½ cups sweet chili sauce
1 tablespoon vegetable oil
½ cup (125ml) chicken stock
2 sticks celery, finely sliced
1 x 15oz (410g) can champignon mushrooms
1 x 12oz (350g) packet of fresh
Singapore noodles
3oz (100g) bean shoots
METHOD
1. Marinate the chicken in the sweet chili
sauce for 2 hours or overnight.
2. Set the Wok temperature to ‘High Sear’.
Add the oil and sear the chicken thighs
on each side.
3. Remove the chicken thighs and
slice them.
4. Add the chicken stock, celery, and
mushrooms and bring to the boil, add
the noodles and cook for 2-3 minutes to
heat through.
5. Add the chicken and bean shoots, heat
the chicken through and serve.
Serve with fresh, warm bread.
LEMON CHICKEN
Makes 4-6 servings
INGREDIENTS
2 ¼lb (1 kg) chicken breast fillets, sliced into
strips
2 egg whites, lightly beaten
1 teaspoon finely chopped minced ginger
1 clove garlic, crushed
2 tablespoons cornstarch, divided
1 cup (250ml) peanut oil
1 cup (250ml) fresh lemon juice
¼ cup (55g) white sugar
2 tablespoons (30ml) water
METHOD
1. Toss chicken strips into the egg
white, ginger, garlic and 1 tablespoon
cornstarch, and mix well. Refrigerate for
1 hour.
2. Set the Wok temperature to ‘High Sear’
and add the oil. Add the chicken strips
one at a time. Cook in small batches
until golden, then remove.
3. Add the lemon juice and sugar to the
Wok and bring the mix to a boil. Then
whisk in 1 tablespoon (20ml) cornstarch
mixed with water. Reduce the Wok
temperature to Heat Setting 8 after the
cornstarch has been added.
4. Return the chicken to the Wok and stir
to coat in the lemon sauce.
Serve with fried or boiled rice.
NOTE
Remove each batch when cooked
and allow the Wok to reheat before
shallow frying the next batch. By
cooking in small batches, the heat of
the oil remains constant.
BEW600XL_IB_A10.indd 37 24/06/10 1:28 PM