Poultry - Panasonic NN-SD381S Operating Instruction And Cook Book

Poultry

(continued)
C S C B
HICKEN AN HOY
Serves: 4
Ingredients:
10 dried chinese mushrooms
2 teaspoons sesame oil
1 clove garlic, chopped
500g minced chicken
10 water chestnuts, fi nely chopped
227 g bamboo shoots, chopped
1 tablespoon soy sauce
2 teaspoons oyster sauce
2 tablespoons sherry
1 small iceberg lettuce
Method:
1. Cover mushrooms with boiling water, stand for 30
minutes. Drain, remove stems and chop fi nely.
2. Place oil and garlic in a 2-litre casserole dish, cook
on High for 50-60 seconds.
3. Add chicken and cook on Medium for 10-12
minutes. Add remaining ingredients except lettuce
and cook on Medium for 6-8 minutes.
4. Separate lettuce leaves, place tablespoons of
mixture into each lettuce leaf. Serve immediately.
B E
ACON AND GG IN A
Serves: 1
Ingredients:
2 slices bacon
1 x 60 g egg
1 tablespoon grated cheddar cheese
Method:
Place bacon on a dinner plate between 2 sheets of
paper towel cook on HIgh for 1 to 2 minutes. Wrap
bacon around the inside of a 1-cup remekin dish.
Crack egg into centre of dish and pierce with tooth
pick. Cover and cook on Medium for 50 to 70 seconds.
Sprinkle with grated cheese.
T R C C
HAI ED HICKEN
Serves: 4
Ingredients:
1 onion, chopped
2 tablespoons red curry paste
500 g chicken fi llets, chopped
2 cups fi nely sliced vegetables
1 cup coconut milk
Method:
1. Place onion and curry paste in 3-litre casserole
dish. Cook on High for 3 to 4 minutes.
2. Add chicken and combine. Cook on Medium for 8
to 10 minutes, stirring once during cooking.
3. Add vegetables and coconut milk. Stir well. Cover
and cook on High for 4 minutes. Serve with
Jasmine rice.
AU
C
UP
URRY
C A
HICKEN AND SPARAGUS
Serves: 4
Ingredients:
300 g fresh asparagus, chopped
2 tablespoons olive oil
1
1 ⁄ cups arborio rice
2
1 clove garlic, crushed
4 cups boiling chicken stock
2 cups coarsely chopped cooked chicken
1
⁄ cup grated fresh parmesan cheese
4
1
⁄ cup cream
4
ground black pepper
1 tablespoon chopped parsley
extra coarsely grated parmesan cheese
Method:
Place asparagus into 2-litre dish and cook on High
for 1 minute.Set aside. Place oil, rice and garlic in a
large microwave safe bowl. Cook covered on High for
1 minute. Add 2 cups of boiling chicken stock, cook
on High for 5 minutes. Stir twice during cooking. Add
remaining chicken stock and cook on High for another
5 minutes. Add remaining ingredients along with
asparagus and stir into risotto. Cook covered on High
for 2 minutes. Stand for 5 minutes. Serve topped with
extra parmesan and black pepper.
G P
REEN EPPERCORN
Serves: 4
Ingredients:
4 small single chicken breast fi llets
2 tablespoons green peppercorns
1 tablespoon seeded mustard
1 teaspoon chicken stock powder
2 tablespoons lemon juice
1
⁄ cup cream
2
Method:
1. Slice chicken fi llets. Place chicken in a shallow
2-litre dish and cook on Medium 8-10 minutes. Stir
halfway through cooking.
2. Mix together remaining ingredients. Add to chicken,
stir well. Cook on High for 2 to 3 minutes. Serve
sauce over chicken.
C C
HICKEN ACCIATORE
Serves: 4
Ingredients:
440 g can tomatoes
1
⁄ cup tomato paste
4
1 teaspoon minced garlic
1 onion, diced
2 teaspoons dried oregano
1 kg chicken drumsticks
Method:
1. Place all ingredients in a 2-litre casserole dish. Stir
until combined. Cover and cook on Medium for 15
to 18 minutes.
2. Turn chicken and stir. Cook on Medium for 15 to
18 minutes.
– 30 –
R
ISOTTO
C
HICKEN