Breville THE HOT WOK BEW600XL User Manual page 27

RECIPES
CHICKEN ANd SWEET CORN SOUP
Makes 4-6 servings
INGREdIENTS
1 tablespoon (15ml) peanut oil
1 clove garlic, crushed
2 cups (500ml) creamed corn
1¼ cup (750g) cooked and shredded chicken
4 cups (1 liter) chicken stock
4 egg whites
1 tablespoon of finely chopped parsley
1 teaspoon ground black pepper
4 green onions, sliced
METHOd
1. Set the Wok temperature to 'High
Sear'. Add the oil then garlic, corn, and
chicken meat into the Wok and stir-fry
for 1 minute.
2. Add the chicken stock and bring to a
boil, reduce the temperature to Heat
Setting 2.
3. Add the egg whites and stir to break
them up.
4. Sprinkle with parsley and pepper.
Serve with sliced green onions.
BEW600XL_IB_A10.indd 27
THAI HOT ANd SOUR SHRIMP SOUP
'TOM yUM GOON'
Makes 4-6 servings
INGREdIENTS
2 Kaffir lime leaves, cut in ½
1 stalk lemongrass, bottom third finely sliced
1 teaspoon grated ginger
1 tablespoon tom yum paste
4 button mushrooms, sliced
8 cups chicken stock
1 tomato, seeds removed and diced
16 medium shrimp, peeled and deveined
2 tablespoons (30ml) lime juice
METHOd
1. Set the Wok temperature to 'High Sear'.
Add the first 6 ingredients into the Wok.
Once the soup begins to boil, reduce the
temperature to Heat Setting 2. Allow the
flavors to infuse for 5 minutes.
2. Add the tomato and shrimp and return
to the boil, simmer for a further 5
minutes or until the shrimp are just
cooked. Add the lime juice and serve.
Serve with cilantro leaves.
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24/06/10 1:28 PM