Panasonic NN-SF574S Operating Instruction And Cook Book page 40

T C C
HAI HICKEN URRY
Serves: 4
Ingredients:
1 onion, chopped
2 tablespoons red curry paste
500 g chicken fi llets, sliced
1 tablespoon fi sh sauce
1 tablespoon brown sugar
2 cups fi nely sliced vegetables
1 cup coconut milk
Method:
Place onion and curry paste in a 3-litre casserole
dish. Cook on High for 4 to 5 minutes. Add chicken
and combine. Cook on Med-High for 6 minutes,
stirring once during cooking. Add fi sh sauce, brown
sugar, vegetables and coconut milk. Stir well. Cover
and cook on High for 9 to 11 minutes. Serve with
Jasmine rice.
A N C
PRICOT ECTAR HICKEN
Serves: 4
Ingredients:
400 ml apricot nectar
40 g French onion soup mix
1 onion, diced
1 clove garlic, crushed
½ cup dried apricots
1 kg chicken legs
Method:
Place all ingredients except chicken legs into a 5-litre
dish. Mix well to combine. Add chicken legs and stir
to coat with sauce. Cook on Med-High for 25 to
27 minutes, stirring halfway through cooking.
C C
HICKEN ACCIATORE
Serves: 4
Ingredients:
400 g
can diced tomatoes
¼ cup tomato paste
1 teaspoon minced garlic
1 onion, diced
2 teaspoons dried oregano
1 kg chicken drumsticks
¼ red capsicum, sliced
Method:
Place all ingredients in a 5-litre casserole dish. Stir
until combined. Cover and cook on Med-High for 10
to 12 minutes. Turn chicken and stir. Cook on Med-
High for 12 to 14 minutes.
C S C
HICKEN AN HOY
Serves: 4
Ingredients:
10 dried shiitake mushrooms
2 teaspoons sesame oil
1 clove garlic, chopped
500 g minced chicken
10 water chestnuts, fi nely chopped
227 g can bamboo shoots, chopped
¼ 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 fi nely.
Place oil and garlic in a 2 litre casserole dish, cook
on High for 40 to 50 seconds. Add chicken and
cook on Med-High for 5 to 6 minutes. Add remaining
ingredients except lettuce and cook on Med-High
for 5 to 6 minutes. Separate lettuce leaves. place
tablespoons of mixture into each lettuce leaf. Serve
immediately.
C R
HICKEN OLLS WITH
Serves: 4 to 6
Ingredients:
8 chicken thigh fi llets
16 prunes, pitted
8 green onions, sliced
2 tablespoons fl aked 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
ground black pepper
Method:
Open out each thigh fi llet and trim away fat. Place
2 prunes, some spring onion and a few fl aked
almonds on each fi llet. Roll fi llets 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 Med-High for 16 to 20 minutes, turning halfway
through cooking.
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ONEY USTARD