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Poultry
SOY CHICKEN AND VEGETABLES
Serves: 4
Ingredients:
1 tablespoon cornflour
2 tablespoons soy sauce
1
⁄4 cup sherry
1
⁄3 cup oyster sauce
2 teaspoons minced ginger
500 g chicken fillets, sliced
2 cups sliced vegetables
Method:
Place cornflour, soy sauce, water and ginger in 3-litre
casserole dish and mix well. Cook on P10 for 1 to 1
1
⁄2
minutes. Add chicken to dish and cook on P7 for 4 to
5 minutes, stirring once during cooking. Add
vegetables to dish. Cook on P10 for 3 minutes. Stir.
Let stand 2 minutes. Serve with boiled or fried rice.
CHICKEN
WINGS IN LEMON SAUCE (S)
Serves: 4 to 6
Ingredients:
1 kg chicken wings
1
⁄
4 cup soy sauce
1 teaspoon ginger powder
2 cloves garlic, crushed
1
⁄
4 cup lemon juice
Method:
Place chicken wings in 3-litre casserole dish. Mix
together remaining ingredients and pour over
chicken wings. Marinate for 1 to 2 hours in the
refrigerator. Cook, covered, on P7 for 15 to 20
minutes. Serve hot with rice.
To cook by Sensor Cook:
Prepare as above. Cover with plastic wrap.
Press Chicken Pcs., then Start.
HONEY MUSTARD DRUMSTICKS (S)
Serves: 3 to 4
Ingredients:
8 chicken drumsticks
2 tablespoons worcestershire sauce
1
⁄4 cup honey
1 tablespoon seeded mustard
1 teaspoon curry powder
Method:
Place drumsticks into a shallow casserole dish. Mix
together the remaining ingredients and combine with
the drumsticks. Marinate for at least 2 hours in the
refrigerator. Cook on P7 for 15 to 20 minutes, turning
halfway through cooking. Serve with boiled rice or
noodles.
To cook by Sensor Cook:
Prepare as above. Cover with plastic wrap.
Press Chicken Pieces, then Start.
G
REEN PEPPERCORN CHICKEN
Serves: 4
Browning Dish Recipe
Ingredients:
1 tablespoon butter
4 single chicken breast fillets
ground black pepper
2 tablespoons green peppercorns
1 tablespoon seeded mustard
1 teaspoon chicken stock powder
2 tablespoons lemon juice
1
⁄
2 cup cream
Method:
Preheat a browning dish on P10 for 4 to 5 minutes.
Flatten chicken fillets and press pepper into each fillet.
Add butter to browning dish with chicken and cook on
P10 for 4 to 6 minutes. Turn halfway through cooking.
Remove chicken and add remaining ingredients to
dish, stir well. Cook on P10 for 1 to 2 minutes. Serve
chicken with sauce.
CHICKEN
CURRY
Serves: 4
Ingredients:
1 onion, chopped
2 tablespoons red curry paste
500 g chicken fillets, chopped
2 cups finely sliced vegetables
1 cup coconut milk
Method:
Place onion and curry paste in 3-litre casserole dish.
Cook on P10 for 3 to 4 minutes. Add chicken and
combine. Cook on P7 for 6 minutes, stirring once
during cooking. Add vegetables and coconut milk. Stir
well. Cover and cook on P10 for 4 to 6 minutes.
Serve with Jasmine rice.
Chicken Wings in Lemon Sauce
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Cooking Guide