Poultry

S OY C HICKEN AND

V EGETABLES

Serves: 4

 

 

Ingredients:

 

 

1 tablespoon

cornflour

2 tablespoons

soy sauce

14 cup

 

sherry

13 cup

 

oyster sauce

2 teaspoons

minced ginger

500 g

 

chicken fillets, sliced

2 cups

 

sliced vegetables

Method:

Place cornflour, soy sauce, water and ginger in 3-litre casserole dish and mix well. Cook on P10 for 1 to 1 minutes. Add chicken to dish and cook on P7 for 4 to 5 minutes, stirring once during cooking. Add vegetables to dish. Cook on P10 for 3 minutes. Stir. Let stand 2 minutes. Serve with boiled or fried rice.

C HICKEN

 

W INGS

IN

LEMON

S AUCE

(S)

Serves: 4 to 6

 

 

 

 

 

Ingredients:

 

 

 

 

 

1 kg

 

 

chicken wings

 

 

14 cup

 

 

soy sauce

 

 

 

1 teaspoon

ginger powder

 

 

 

2

 

 

cloves garlic, crushed

 

14 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. Cover with plastic wrap.

 

 

Press

Chicken Pcs.

, then Start .

 

H ONEY

M

USTARD

D RUMSTICKS

(S)

Serves: 3 to 4

 

 

 

 

 

Ingredients:

 

 

 

 

 

8

 

 

chicken drumsticks

 

 

2 tablespoons

worcestershire sauce

 

 

14 cup

 

 

honey

 

 

 

1 tablespoon

seeded mustard

 

 

1 teaspoon

curry powder

 

 

 

Method:

Place drumsticks into a shallow casserole dish. Mix together the remaining ingredients and combine with the drumsticks. Marinate for at least 2 hours in the refrigerator. Cook on P7 for 15 to 20 minutes, turning halfway through cooking. Serve with boiled rice or noodles.

To cook by Sensor Cook:

Prepare as above. Cover with plastic wrap.

Press

Chicken Pieces

, then Start .

G

REEN

P

EPPERCORN

C HICKEN

Serves: 4

 

 

 

Browning Dish Recipe

 

Ingredients:

 

 

 

1

tablespoon

 

butter

 

4

 

 

single chicken breast fillets

 

 

 

ground black pepper

2 tablespoons

green peppercorns

 

1

tablespoon

 

seeded mustard

 

1

teaspoon

 

chicken stock powder

2 tablespoons

lemon juice

 

12 cup

 

cream

 

Method:

12 Preheat a browning dish on P10 for 4 to 5 minutes. Flatten chicken fillets and press pepper into each fillet. Add butter to browning dish with chicken and cook on

P10 for 4 to 6 minutes. Turn halfway through cooking. Remove chicken and add remaining ingredients to

dish, stir well. Cook on P10 for 1 to 2 minutes. Serve chicken with sauce.

C

HICKEN

C URRY

 

 

 

 

 

 

 

Serves: 4

R

e c ip

e

P

r o

m

p

tin g

 

 

 

 

 

 

Ingredients:

 

 

 

 

 

 

 

 

1

 

onion, chopped

 

 

 

 

 

 

 

2 tablespoons

red curry paste

 

 

 

 

 

 

 

500 g

chicken fillets, chopped

 

 

 

 

 

 

 

2 cups

finely sliced vegetables

 

 

 

 

 

 

 

1

cup

coconut milk

 

 

 

 

 

 

 

Method:

Place onion and curry paste in 3-litre casserole dish. Cook on P10 for 3 to 4 minutes. Add chicken and combine. Cook on P7 for 6 minutes, stirring once during cooking. Add vegetables and coconut milk. Stir well. Cover and cook on P10 for 4 to 6 minutes. Serve with Jasmine rice.

Chicken Wings in Lemon Sauce

– 43 –

Cooking Guide

Page 45
Image 45
Panasonic NN-T791 Cornflour, ⁄4 cup Lemon juice, Then Start, Seeded mustard, Browning Dish Recipe, Chicken stock powder

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