Panasonic NN-MX21 manual Poultry, Chicken San Choy Bau, Apricot Chicken, Thai Green Chicken Curry

Poultry

CHICKEN SAN CHOY BAU

Serves: 4

Ingredients:
10	dried chinese mushrooms
2 teaspoons	sesame oil
1	clove garlic, chopped
500g	minced chicken
10	water chestnuts, finely chopped
125 g	bamboo shoots, chopped
1 tablespoon	soy sauce
2 teaspoons	oyster sauce
2 tablespoons	sherry
1	small iceberge lettuce

Method:

1.Cover mushrooms with boiling water, stand for 30 minutes. Drain, remove stems and chop finely.

2.Place oil and garlic in a 2-litre casserole dish, cook on Medium-High for 50-60 seconds.

3.Add chicken and cook on Medium-High for 8-10 minutes. Add remaining ingredients except lettuce and cook on Medium-High for 5-6 minutes.

4.Separate lettuce leaves, place tablespoons of mixture into each lettuce leaf. Serve immediately.

APRICOT CHICKEN

Serves: 4

Ingredients:
1 kg	chicken drumsticks
40 g	packet french onion soup
200 ml	apricot nectar
1⁄2 cup	dried apricot, halves

Method:

1.Combine all ingredients in a 2-litre casserole dish.

2.Cook on Medium-High for 20-25 minutes, turning once during cooking. Serve chicken with rice or pasta.

THAI GREEN 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:

1.Place onion and curry paste in 3-litre casserole dish. Cook on HIGH for 3 to 4 minutes.

2.Add chicken and combine. Cook on MEDIUM- HIGH for 6 to 8 minutes, stirring once during cooking.

3.Add vegetables and coconut milk. Stir well. Cover and cook on HIGH for 4 minutes. Serve with Jasmine rice.

HONEY SESAME WINGS

Serves: 4-6

Ingredients:
1 kg		chicken wings
1 teaspoon		chopped garlic
1 teaspoon		chopped ginger
1⁄4	cup	soy sauce
1⁄4	cup	honey
2 tablespoons		sesame seeds

Method:

1.Place all ingredients in a 2-litre bowl, stir until combined. Marinate for at least 2 hours.

2.Remove chicken from marinade and place in a flat dish cook covered on Medium-High for 18-20 minutes.

GREEN PEPPERCORN CHICKEN

Serves: 4

Ingredients:
4	small single chicken breast fillets
1 tablespoon	butter
2 tablespoons	green peppercorns
1 tablespoon	seeded mustard
1 teaspoon	chicken stock powder
2 tablespoons	lemon juice
1⁄2 cup	cream

Method:

1.Flatten chicken fillets. Place butter and chicken in a 2-litre dish and cook on Medium-High 6-8 minutes. Turning halfway through cooking.

2.Remove chicken and add remaining ingredients to dish, stir well. Cook on High for 1-2 minutes. Serve sauce over chicken.

CHICKEN CACCIATORE

Serves: 4

Ingredients:
1 can (440 g)	tomatoes
1⁄4 cup	tomato paste
1 teaspoon	minced garlic
1	onion, diced
2 teaspoons	dried oregano
1 kg	chicken drumsticks

Method:

1.Place all ingredients in 2-litre casserole dish. Stir until combined. Cover and cook on MEDIUM- HIGH for 12 to 15 minutes.

2.Turn chicken and stir. Cook on MEDIUM-HIGH for 12 to 15 minutes.

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