Frypan Recipes continued
Honey & Soy Chicken Nibbles | Makes 20 |
10 chicken wings
2 tablespoons vegetable oil
2 cloves garlic, finely chopped
1 teaspoon finely grated ginger
1/4 cup soy sauce
1/4 cup honey
1/2 teaspoon chinese five spice powder fresh ground pepper to taste
1.Remove and discard wing tips. Cut wings in half at the joint.
2.Heat oil in frypan on setting 6. Cook chicken until browned on all sides.
3.Combine remaining ingredients and pour over chicken. Reduce heat to simmer and cook until sauce has thickened and chicken is cooked through.
MAIN COURSES
Chicken |
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Roast Chicken with Parsley | Serves |
& Ham Stuffing |
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1 size 12 chicken Stuffing:
250g ham, finely chopped
2 cups fresh bread crumbs
3 green onions, finely chopped
1 tablespoon finely chopped parsley finely grated rind of 1/2 lemon
1 egg
pinch dry mustard
fresh ground pepper to taste
1.Place all stuffing ingredients into a bowl and combine well.
2.Place stuffing into the chicken cavity and secure opening with a small skewer.
3.Heat 1 tablespoon of oil in frypan on setting 7. Add chicken and brown evenly on all sides.
4.Reduce heat to setting 5 for approximately 11/2 hours.
5.If cooking roast vegetables, place in frypan 3/4 to 1 hour before serving.
Chicken and Almonds
1 tablespoon (20g) butter or margarine
1/4 cup flaked almonds
2 onions, finely chopped
3 teaspoons finely chopped ginger
500g chicken thigh fillets, cut into strips
1 small celery stalk, finely sliced
1/2 red capsicum, finely sliced
1/4 cup dry sherry
2 tablespoons soy sauce
2 cups chicken stock
2 tablespoons corn flour
1/4 cup water
1.Heat butter or margarine in frypan on setting 6. Brown almonds and set aside.
2.Add onions and ginger, sauté until tender. Add chicken and brown.
3.Add celery, capsicum, sherry, soy sauce and chicken stock. Allow to boil.
4.Combine cornflour and water. Add to chicken, stirring until sauce boils and thickens.
5.Reduce to simmer for 10 minutes. Serve with steamed rice.
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