Panasonic NN-ST780S, NN-ST680S manual Honey Mustard Glaze

Poultry and Eggs

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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
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

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.

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