Gastroback Design Wok Advanced Pro Operating Instructions Manual page 76

Chili chicken with Singapore
noodles
Makes 4 – 6 servings
Ingredients:
6 chicken thighs
1½ cups sweet chili sauce
1 tablespoon vegetable oil
approx. 125 ml chicken stock
2 sticks celery, finely sliced
approx. 410 g can champignon
mushrooms
approx. 350 g packet of fresh Singapo-
re noodles
approx. 100 g bean shoots
Method:
1. Marinate chicken in the sweet chili
sauce for 2 hours or overnight.
2. Set the wok temperature to ›High
Sear‹. Add oil and sear the chicken
thighs on each side.
3. Remove chicken thighs and slice
them.
4. Add chicken
mushrooms and bring to the boil,
add the noodles and cook for 2 – 3
minutes to heat through.
5. Add chicken and bean shoots, heat
the chicken through and serve.
Serve with fresh, warm bread.
Lemon chicken
Makes 4 – 6 servings
Ingredients:
approx.1 kg chicken breast fillets, sliced
into strips
2 egg whites, lightly beaten
1 teaspoon finely chopped minced gin-
ger
1 clove garlic, crushed
76
stock, celery,
2 tablespoons cornstarch, divided
approx. 250 ml peanut oil
approx. 250 ml fresh lemon juice
approx. 55 g white sugar
2 tablespoons (30 ml) water
METHOD:
1. Toss chicken strips into the egg
white, ginger, garlic and 1 table-
spoon cornstarch, and mix well.
Refrigerate for 1 hour.
2. Set the wok temperature to ›High
Sear‹ and add the oil. Add chicken
strips one at a time. Cook in small
batches until golden, then remove.
3. Add lemon juice and sugar to the
wok and bring the mix to a boil.
Then whisk in 1 tablespoon (20 ml)
cornstarch mixed with water. Redu-
ce the wok temperature to heat set-
ting 8 after the cornstarch has been
added.
4. Return chicken to the wok and stir to
coat in the lemon sauce.
Serve with fried or boiled rice.
Note:
Remove each batch when cooked and
allow the wok to reheat before shal-
low frying the next batch. By cooking
in small batches, the heat of the oil
remains constant.