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APRICOT NECTAR CHICKEN
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 P7 for 20 to 25 minutes,
stirring halfway through cooking.
CHICKEN SAN
CHOY BAU
Serves: 4 to 6
Ingredients:
10 dried shiitake mushrooms
2 teaspoons sesame oil
1 clove garlic, chopped
500g minced chicken
10 water chestnuts, finely 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 finely. Place
oil and garlic in a 2 litre casserole dish, cook on P10
for 40 to 50 seconds. Add chicken and cook on P7
for 5 to 6 minutes. Add remaining ingredients except
lettuce and cook on P7 for 5 to 6 minutes. Separate
lettuce leaves. place tablespoons of mixture into
each lettuce leaf. Serve immediately.
CHICKEN ROLLS WITH HONEY MUSTARD
Serves: 4 to 6
Ingredients:
8 chicken thigh fillets
16 prunes, pitted
8 green onions, sliced
2 tablespoon flaked 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 fillet and trim away fat. Place 2
prunes, some spring onion and a few flaked almonds
on each fillet. Roll fillets 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 P7 for 16 to 20
minutes, turning halfway through cooking.
CHICKEN AND ASPARAGUS RISOTTO
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 P10 for
1 minute.Set aside. Place oil, rice and garlic in a
large microwave safe bowl. Cook covered on P10 for
1 minute. Add 2 cups of boiling chicken stock, cook
on P10 for 5 minutes. Stir twice during cooking. Add
remaining chicken stock and cook on P10 for
another 5 minutes. Add remaining ingredients along
with asparagus and stir into risotto. Cook covered on
P10 for 2 minutes. Stand for 5 minutes. Serve
topped with extra parmesan and black pepper.
HONEY SESAME DRUMSTICKS
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
P7 for 15 to 18 minutes, turning once during cooking.
To cook by Sensor Cook:
Prepare as above. Cover with plastic wrap.
Select Chicken Pcs, then Start.
CHICKEN WINGS IN LEMON SAUCE
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. Select Chicken Pcs., then Start.
Poultry and Eggs