Panasonic NN-ST641W manual Poultry and Eggs

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 Med-High 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 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.

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 Med-High 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
11⁄2 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.

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 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.

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 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.

Poultry and Eggs

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