Sharp AX-1100J Operation Manual page 54

RECIPE
Chicken, Cashew Nuts
and Hokkien Noodles
(served with Asian Greens)
2 x 200 g Chicken breast
80 g cashew nuts, roughly crushed
200 g baby pak choy
200 g baby bok choy
450 g packet fresh Hokkien noodles
MARINADE
2 teaspoons soy sauce
1 teaspoon oyster sauce
2 teaspoons Vegetable stock
1 teaspoon crushed ginger
1 clove garlic crushed
Salt and pepper to taste
½ teaspoon sesame oil
½ teaspoon caster sugar
OYSTER SAUCE for Asian Greens
½ teaspoon sesame oil
1 teaspoon fresh ginger, grated
½ teaspoon sesame seeds
3 tablespoons oyster sauce
3 tablespoons vegetable stock
1 tablespoon light soy sauce
1 teaspoon caster sugar
MARINADE
• In a small glass bowl, combine soy sauce, oyster
sauce, stock, ginger, garlic, sesame oil, caster
sugar, salt and pepper. Mix until well combined.
• In a large glass bowl, add chicken and marinade
mixture. Ensure chicken is coated evenly. Cover
and refrigerate for approximately 2 hours.
• Remove chicken from its marinade and place
on one of the steam trays and on the glass tray
provided. Place in the LOWER position.
• Manually set oven to Steam Cook High > 24 minutes
> START.
• While the chicken is cooking, wash and trim the
baby pak choy and baby bok choy. Cut into equal
lengths of approx 10cm. Place the greens on the
other steam tray provided.
• After cooking is complete, leave the chicken in
the oven and add the Asian greens in the UPPER
position.
• Manually set oven to Steam Cook High > a further
10 minutes > START.
• Remove chicken and Asian greens from oven and
set aside. NOTE: Remove excess moisture from
inside the oven before making oyster sauce.
OYSTER SAUCE
• In a microwave safe glass bowl combine the oil,
ginger and sesame seeds.
• Manually set oven to Microwave 100% > 1 minute
> START.
• Add oyster sauce, vegetable stock, soy sauce and
caster sugar.
• Manually set oven to Microwave 100% > 2 minutes
> START.
• Place fresh Hokkien noodles in a large glass bowl
and cover with boiling water. Leave for 2 minutes.
• Thinly slice the chicken into strips and roughly chop
Asian Greens. Strain noodles and place in a large
serving dish.
• Toss through sliced chicken and Asian greens.
Pour over the oyster sauce and serve.
Steamed Coconut
Chicken with Vegetables
400 ml canned coconut milk
2 bird's eye chillies, seeds removed, fi nely chopped
1 teaspoon grated ginger
1 tablespoon lemon juice
3 tablespoons light soy sauce
4 cloves garlic, crushed
½ cup chopped fresh coriander
Serves 4
1 tablespoon brown sugar
Pepper to taste
4 x 200 g chicken breasts
200 g broccoli fl orets
200 g button mushrooms, whole
• In a food processor or using a hand blender,
combine coconut milk, chilli, ginger, lemon juice,
soy sauce, garlic, coriander, brown sugar and
pepper. Process for 1-2 minutes or until well
combined.
• Place chicken in a large bowl and add the coconut
milk mixture, covering the chicken. Cover and
refrigerate for 2 hours or overnight.
• Remove the chicken from the marinade and place
on one of the steam trays and on the glass tray
provided. Place in the LOWER position.
• Add vegetables to the remaining steam tray and
place in the UPPER position.
• Manually set oven to Steam Cook High > Steam
Cook High > 35 minutes > START (pressing
Steam Cook High twice indicates 2 layer cooking).
• Serve.
51
Serves 4