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RECIPES
LEMON CHICKEN
Makes 4-6 servings
INGREDIENTS
2 ¼ lbs chicken breast fillets, sliced into strips
2 egg whites, lightly beaten
1 teaspoon minced ginger
1 clove garlic, crushed
2 tablespoons cornstarch
1 cup peanut oil
1 cup fresh lemon juice
¼ cup white sugar
2 tablespoons 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 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.
CHICKEN WITH PLUM SAUCE AND
BOK CHOY
Makes 4 servings
INGREDIENTS
2¼ lbs boneless chicken thighs, cut into strips
2 tablespoons dry sherry
1 tablespoon soy sauce
1 tablespoon vegetable oil
1 medium red onion, diced
½ cup plum sauce
1 bunch bok choy, sliced
1 small can (8oz) water chestnuts
METHOD
1. Place the chicken into a bowl and mix
with the sherry and soy.
2. Set the wok temperature to
HIGH SEAR. Heat the oil and add
the onion and stir-fry for 2 minutes.
Add the chicken and plum sauce and
cook for 2 minutes. Reduce the wok
temperature to heat setting 6 and
simmer the chicken for 10 minutes.
3. Add the bok choy and water chestnuts,
increase the wok temperature to heat
setting 14, stir-fry until the bok choy
has wilted.
Serve with steamed egg noodles.
BEW800XL_IB_B12.indd 31 13/09/12 1:24 PM