Panasonic NN-S575, NN-S555, NN-S565 manual Eggs, 14

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	COQ AU VIN (S)
	Serves: 4 to 6
	Ingredients:
	750 g	chicken thigh fillets, diced
	4 rashers	bacon, chopped
	8	baby onions, peeled
	2 cloves	garlic, crushed
	1⁄2 cup	white wine
	11⁄2 cups	chicken stock
	1⁄4 cup	tomato paste
	300 g	button mushrooms
	1 tablespoon	plain flour
	Method:
	Place chicken, bacon, onions and garlic in a 3-litre
	casserole dish cook on P10 for 8 to 10 minutes. Add
	remaining ingredients except flour cook on P6 for 20
	to 25 minutes, stirring halfway through cooking. Mix
	flour with two tablespoons water and stir into chicken
	mixture. Cook on P10 for 2 to 3 minutes. Serve with
	rice or crusty bread.
	To Cook by Sensor Cook (only for NN-S575):
	Place all ingredients, except flour in a 3 litre
	casserole dish. Cover with plastic wrap. Select
	Casseroles, then Start. Thicken as above.
	CHICKEN SAN CHOY BAU
Eggs	Serves: 4 to 6
	Ingredients:
	10	dried chinese mushrooms
	2 teaspoons	sesame oil
	1	clove garlic, chopped
and	500g	minced chicken
	10	water chestnuts, finely chopped
	227g	can bamboo shoots, chopped
	1⁄4 cup	soy sauce
Poultry	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
	Method:	ground black pepper

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 (S) Å

Serves: 3 to 4

Ingredients:
1 kg	chicken drumsticks
1 teaspoon	chopped garlic
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. Press Chicken Pcs, then Start.

To cook by Auto Cook:

Prepare as above. Press Chicken Pcs. Select weight 1000 g, then Start.

CHICKEN WINGS IN LEMON SAUCE (S) Å

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. Press Chicken Pcs., then Start.

To cook by Auto Cook:

Prepare as above. Press Chicken Pcs. Select weight 1000g, then press Start.

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