Filter
Top Products
– 33 –
Poultry and Eggs
A
PRICOT
N
ECTAR
C
HICKEN
Serves: 4
Ingredients:
400 ml apricot nectar
40 g French onion soup mix
1 onion, diced
1 clove garlic, crushed
1
⁄
2
cup dried apricots
1 kg chicken legs
Method:
Place all ingredients except chicken legs into a 3-litre
dish. Mix well to combine. Add chicken legs and stir
to coat with sauce. Cook on Med-High for 20 to 25
minutes, stirring halfway through cooking.
C
HICKEN
S
AN
C
HOY
B
AU
Serves: 4 to 6
Ingredients:
10 dried shiitake mushrooms
2 teaspoons sesame oil
1 clove garlic, chopped
500g minced chicken
10 water chestnuts, fi nely chopped
227g can bamboo shoots, chopped
1
⁄
4
cup soy sauce
1 tablespoon oyster sauce
2 tablespoons dry sherry
1 small iceberg lettuce
Method:
Cover mushrooms with boiling water, stand for 30
minutes. Drain, remove stems and chop fi nely. Place
oil and garlic in a 2 litre casserole dish, cook on High
for 40 to 50 seconds. Add chicken and cook on Med-
High for 5 to 6 minutes. Add remaining ingredients
except lettuce and cook on Med-High for 5 to 6
minutes. Separate lettuce leaves. place tablespoons
of mixture into each lettuce leaf. Serve immediately.
C
HICKEN
R
OLLS WITH
H
ONEY
M
USTARD
Serves: 4 to 6
Ingredients:
8 chicken thigh fi llets
16 prunes, pitted
8 green onions, sliced
2 tablespoon fl aked almonds
4 rashers rindless bacon, halved lengthwise
Honey Mustard Glaze
1 tablespoon brown sugar
1 tablespoon French Mustard
1 tablespoon honey
10 g butter, melted
ground black pepper
Method:
Open out each thigh fi llet and trim away fat. Place 2
prunes, some spring onion and a few fl aked almonds
on each fi llet. Roll fi llets up and wrap a piece of
bacon around each one. Secure with toothpicks.
Blend all glaze ingredients together in a small bowl.
Place chicken into a 3-litre dish in a single layer and
brush with glaze mixture. Cook on Med-High for 16
to 20 minutes, turning halfway through cooking.
C
HICKEN AND
A
SPARAGUS
R
ISOTTO
Serves: 4
Ingredients:
300 g fresh asparagus, chopped
2 tablespoons olive oil
1
1
⁄
2
cups arborio rice
1 clove garlic, crushed
4 cups boiling chicken stock
2 cups coarsely chopped cooked chicken
1
⁄
4
cup grated fresh parmesan cheese
1
⁄
4
cup cream
ground black pepper
1 tablespoon chopped parsley
extra coarsely grated parmesan cheese
Method:
Place asparagus into 2-litre dish and cook on High
for 1 minute.Set aside. Place oil, rice and garlic in a
large microwave safe bowl. Cook covered on High
for 1 minute. Add 2 cups of boiling chicken stock,
cook on High for 5 minutes. Stir twice during cooking.
Add remaining chicken stock and cook on High for
another 5 minutes. Add remaining ingredients along
with asparagus and stir into risotto. Cook covered
on High for 2 minutes. Stand for 5 minutes. Serve
topped with extra parmesan and black pepper.
H
ONEY
S
ESAME
D
RUMSTICKS
Serves: 4
Ingredients:
1 kg chicken drumsticks
1 clove garlic, chopped
1 teaspoon chopped ginger
1
⁄
4
cup soy sauce
1
⁄
4
cup honey
2 tablespoons sesame seeds
Method:
Place all ingredients in 2-litre bowl, stir until combined.
Marinate for at least 2 hours or overnight. Remove
chicken from marinade and place in shallow dish with
the meatiest ends to the outside. Cook on Med-High
for 15 to 18 minutes, turning once during cooking.
To cook by Auto Cook:
Prepare as above. Select Chicken Pcs, press
Serving/Weight Pad to select 1.0 kg, then press
Start.
C
HICKEN
W
INGS IN
L
EMON
S
AUCE
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 Med-High for 15 to 20 minutes.
Serve hot with rice.
To cook by Auto Cook:
Prepare as above. Select Chicken Pcs., press
Serving/Weight Pad to select 1.0 kg, then press
Start.