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Poultry
ROAST CHICKEN
Serves: 4 to 6
Ingredients:
1.5 kg chicken
2 tablespoons melted butter
seasonings of your choice
lemon, pepper, seasoned salt, etc.
Method:
Clean and pat dry chicken with paper towel. Brush
chicken with melted butter and sprinkle with
seasoning. Place chicken, breast-side down, on rack
in 3-litre dish. Cook on P7 for 30 to 35 minutes. Turn
halfway through cooking.
CHICKEN BURRITOS
Serves: 4 to 6
Ingredients:
1 clove garlic, crushed
2 large onions, chopped
1 teaspoon chilli powder (optional)
1 (35 g) packet taco seasoning mix
500 g chicken tenderloins, diced
1 can (425 g) red kidney beans
1
⁄2 cup tomato paste
1
⁄
2 cup water
1 cup grated cheese
10 tortillas
Method:
Combine all ingredients except cheese and tortillas
in 3-litre casserole dish. Cover and cook on P7 for
18 to 20 minutes, stirring twice during cooking. Serve
in warmed tortillas topped with grated cheese.
THAI CHICKEN WINGS (S)
Serves: 3 to 4
Ingredients:
1 kg chicken wings
2 tablespoons soy sauce
2 tablespoons fish sauce
2 tablespoons lime juice
1 teaspoon crushed garlic
1 teaspoon crushed ginger
1 teaspoon crushed chilli
Method:
Place wings into a shallow dish. Combine remaining
ingredients and pour over wings. Marinate for at
least 2 hours in the refrigerator. Drain chicken from
marinade and return to dish. Cook on P7 for 15 to 20
minutes, rearranging halfway through cooking.
To cook by Sensor Cook:
Prepare as above. Cover with plastic wrap.
Press Chicken Pieces, then Start.
CHICKEN AND PRAWN LAKSA
Serves: 4
Ingredients:
Laksa:
250 g rice noodles
8 cups boiling water
leaves from 1 bunch of coriander
4 small red chillies, seeds removed
and finely chopped
1
⁄2 cup bean sprouts
4 thin slices lime
1 tablespoon peanut oil
400 g cooked chicken tenderloins, sliced
12 green king prawns, peeled
Soup:
2 medium size white onions, peeled
and diced
1 tablespoon peanut oil
2 cloves garlic, crushed
2 teaspoons ground cumin
2 teaspoons ground coriander
2 small red chillies, seeded and
sliced
2 tablespoons thai red curry paste
2 cups coconut milk
2 cups chicken stock
1 tablespoon soy sauce
fresh ground black pepper
Method:
Laksa:
Place the noodles and water in a 4 litre dish. Cover
and cook on P10 for 8 to 10 minutes, stirring halfway
through. Drain well and divide between 4 deep
bowls. Place the coriander, chillies, bean sprouts
and lime on top. Place the peanut oil and prawns in
a 1-litre dish and cook on P7 for 3 to 5 minutes,
stirring halfway through. Add the chicken and prawns
to each individual dish and set aside.
Soup:
Place the onions and peanut oil in a 3 litre dish.
Cook on P10 for 3 to 5 minutes, stirring halfway
through. Add the garlic, cumin, coriander, chillies,
curry paste and cook on P10 for 2 to 3 minutes. Add
the coconut milk, stock, soy sauce and pepper and
cook covered on P10 for 6 to 8 minutes.
To serve:
Pour the hot soup into the 4 bowls and serve.