Panasonic NN-S781, NN-T791, NN-S761 manual Poultry, W Ings, Serves 3 to, P Rawn

Poultry

R OAST	C	HICKEN
Serves: 4 to 6
Ingredients:
1.5 kg		chicken
2 tablespoons		melted butter

seasonings of your choice

lemon, pepper, seasoned salt, etc.

Method:

Clean and pat dry chicken with paper towel. Brush chicken with melted butter and sprinkle with seasoning. Place chicken, breast-side down, on rack

in 3-litre dish. Cook on P7 for 30 to 35 minutes. Turn halfway through cooking.

C	HICKEN	B	URRITOS
Serves: 4 to 6
Ingredients:
1			clove garlic, crushed
2			large onions, chopped
1	teaspoon		chilli powder (optional)
1	(35 g)		packet taco seasoning mix
500 g			chicken tenderloins, diced
1	can (425 g)		red kidney beans
1⁄2 cup			tomato paste
1⁄2 cup			water
1	cup		grated cheese
10			tortillas

Method:

Combine all ingredients except cheese and tortillas

in 3-litre casserole dish. Cover and cook on P7 for

18 to 20 minutes, stirring twice during cooking. Serve in warmed tortillas topped with grated cheese.

T HAI C HICKEN		W INGS	(S)
Serves: 3 to 4
Ingredients:
1 kg		chicken wings
2	tablespoons	soy sauce
2	tablespoons	fish sauce
2	tablespoons	lime juice

1	teaspoon	crushed garlic
1	teaspoon	crushed ginger
1	teaspoon	crushed chilli

Method:

Place wings into a shallow dish. Combine remaining ingredients and pour over wings. Marinate for at least 2 hours in the refrigerator. Drain chicken from marinade and return to dish. Cook on P7 for 15 to 20 minutes, rearranging halfway through cooking.

To cook by Sensor Cook:

Prepare as above. Cover with plastic wrap.

Press Chicken Pieces , then Start .

C	HICKEN AND	P RAWN	LAKSA
Serves: 4
Ingredients:
Laksa:
250 g		rice noodles
8 cups		boiling water
		leaves from 1 bunch of coriander
4		small red chillies, seeds removed
1⁄2 cup		and finely chopped
		bean sprouts
4		thin slices lime
1 tablespoon		peanut oil
400 g		cooked chicken tenderloins, sliced
12		green king prawns, peeled
Soup:
2		medium size white onions, peeled
		and diced
1 tablespoon		peanut oil
2		cloves garlic, crushed
2	teaspoons	ground cumin
2	teaspoons	ground coriander
2		small red chillies, seeded and
		sliced
2	tablespoons	thai red curry paste
2	cups	coconut milk
2	cups	chicken stock
1 tablespoon		soy sauce
		fresh ground black pepper

Method:

Laksa:

Place the noodles and water in a 4 litre dish. Cover

and cook on P10 for 8 to 10 minutes, stirring halfway through. Drain well and divide between 4 deep

bowls. Place the coriander, chillies, bean sprouts and lime on top. Place the peanut oil and prawns in

a 1-litre dish and cook on P7 for 3 to 5 minutes, stirring halfway through. Add the chicken and prawns to each individual dish and set aside.

Soup:

Place the onions and peanut oil in a 3 litre dish. Cook on P10 for 3 to 5 minutes, stirring halfway through. Add the garlic, cumin, coriander, chillies, curry paste and cook on P10 for 2 to 3 minutes. Add the coconut milk, stock, soy sauce and pepper and cook covered on P10 for 6 to 8 minutes.

To serve:

Pour the hot soup into the 4 bowls and serve.

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