Panasonic NN-T791 Cornflour, ⁄4 cup Lemon juice, Then Start, Seeded mustard, Browning Dish Recipe

Poultry

S OY C HICKEN AND		V EGETABLES
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 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.

C HICKEN		W INGS	IN	LEMON	S AUCE	(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 .
H ONEY	M	USTARD	D RUMSTICKS		(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	P	EPPERCORN	C HICKEN
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:

1⁄2 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.

C	HICKEN	C URRY
Serves: 4		R	e c ip	e	P	r o	m	p	tin g
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