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Chicken Wings in
Lemon Sauce
Serves : 4-6
Ingredients:
1 kg chicken wings
60 ml soy sauce
60 ml water
5 g ginger powder
2 cloves garlic, crushed
60 ml lemon juice
Method:
Place chicken wings in a 3-litre
casserole dish. Mix together
remaining ingredients and pour on
chicken wings. Keep the marinated
chicken in the refrigerator for 45
minutes. Cook, covered on MEDIUM
for 25 to 30 minutes, or until chicken
is tender. Serve hot with rice.
Chinese Beef and
Vegetables
Serves : 4-6
Ingredients:
500g rump steak
5 g root ginger, grated
1 clove garlic, crushed
15 ml oil
125 ml beef stock
15 ml soy sauce
30 ml Hoi Sin sauce
10 g cornflour
375 g frozen vegetables (egbroccoli,
mushrooms, onions, cauliflower,
snow peas, pepper chunks, etc.)
Method:
Cut beef into paper thin strips. Place
ginger, garlic and oil in a casserole
dish. Cook on HIGH for 1 minute.
Keep aside. Combine stock, soy
sauce, Hoi Sin sauce and cornflour.
Add to ginger-garlic mixture. Cook
on HIGH for 2 minutes. Add
vegetables and cook covered on
HIGH for 5 minutes. Mix well. Add
meat strips and cook on HIGH for 8
minutes, stirring midway. Stand
covered for 3 minutes before serving
with boiled rice.
Chinese Recipes
Szechuan Lamb
Serves : 4
Ingredients:
500 g lamb meat, shredded
20 ml oil
1
/
2
dried chilli pepper, crushed
40 ml soy sauce
100 ml stock
20 g cornstarch
3 sticks celery, shredded
1 medium sized sweet red pepper,
shredded
Method:
Combine meat and oil and divide
into 3 portions. Take 1 portion at a
time, place in a 2-litre casserole dish
and cook covered on HIGH for 5-6
minutes each. Mix together all three.
Add crushed chilli pepper. Keep
aside. Mix the soy sauce and stock,
and gradually stir into the cornstarch.
Pour over the meat and cook on
MEDIUM for 5 to 7 minutes. Add
celery and red pepper, and mix well.
Cook for another 1 minute on HIGH
until sauce thickens and the
vegetables still remaining crisp.
Stir-Fried Rice
Serves : 4
Ingredients:
15 ml vegetable oil
1 clove garlic, crushed
1 cm piece root ginger, finely
chopped
1 small carrot, finely chopped
1 stick celery, sliced
1
/
2
green or red pepper, cut into strips
6-8 medium-sized mushrooms,
sliced
3 spring onions, chopped
2 eggs
15-30 ml soy sauce
500 g cooked rice
Method:
Place oil, garlic and ginger in a large
shallow dish and cook on HIGH for 2
1
/
2
minutes. Keep aside. Add the
carrot, celery and pepper. Cook for 3
minutes on HIGH. Break eggs into a
small dish, add salt and pepper to
taste, mix well and cook on HIGH for
2 minutes. Slice the cooked egg into
thin strips. Add these strips, soy
sauce and cooked rice to the
vegetable mixture, stir well and cook
on HIGH for 4 minutes. Serve hot.
Note: 250 g uncooked rice will yield
about 500 g of cooked rice.
Chinese Beef and Vegetables
Chicken Wings in Lemon Sauce