Panasonic A883 Operating Manual page 66

Soy Chicken and Vegetables
Serves: 4
Ingredients:
1 tablespoon cornflour
1 /
cup oyster sauce
3
1 /
cup sherry
4
2 tablespoons soy sauce
2 teaspoons minced ginger
500 g chicken fillets, sliced
2 cups sliced stir-fry vegetables
Method:
In a 3 litre dish mix cornflour, soy sauce, water and ginger.
Cook on HIGH for 2 minutes. Add chicken fillets and mix to coat
with sauce. Cook on MED HIGH for 5 to 7 minutes stirring
halfway through cooking. Mix in sliced vegetables. Cook on
HIGH for 3 minutes. Stir and cook for a further 2 minutes on
HIGH.
Florentine Chicken
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Serves: 4
Ingredients:
1 /
cup grated carrot
4
1 /
cup pine nuts
4
100 g spinach, cooked,
drained and chopped finely
2 cloves garlic, crushed
pepper to taste
4 half chicken breast fillets
1 egg, beaten
1 tablespoon water
nutmeg
1 cup breadcrumbs seasoned
Method:
Make a stuffing by combining carrot, pine nuts, spinach, garlic
and pepper. Pound chicken fillets until flat and even. Divide
between the chicken breasts. Fold chicken breasts over the
filling and secure with wooden toothpicks. Combine egg and
water. Add a pinch of nutmeg to the breadcrumbs. Dip each
chicken breast into the egg mixture then into the breadcrumbs.
Brush lightly with oil. Preheat oven on Grill 1. Place chicken
breasts on High Rack and cook on Grill 1 for 20 to 25 minutes,
turning halfway through cooking.
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Chicken Wings in Lemon Sauce
Serves: 4 to 6
Ingredients:
1 kg chicken wings
1 /
cup soy sauce
4
1 teaspoon ginger powder
2 cloves garlic, crushed
1 /
cup lemon juice
4
Method:
To Cook by Microwave:
Place chicken wings in a 3-litre casserole dish. Mix together
remaining ingredients and pour over chicken wings. Marinade
for 1 to 2 hours in the refrigerator. Cook on MED HIGH for 20 to
25 minutes. Serve hot with rice.
To Cook by Grill:
Prepare chicken wings and marinade as above. Preheat oven
on Grill 1. Arrange chicken wings on High Rack and brush with
marinade. Cook on Grill 1 for 22 to 24 minutes, turning over
halfway through grilling and rebrushing with marinade.
Warm Chicken Salad
Serves: 4
Ingredients:
1 tablespoon sesame oil
2 tablespoons soy sauce
4 single chicken breast fillets
2 cups snow pea sprouts
1 punnet cherry tomatoes
200 g mixed salad leaves
Dressing:
1 tablespoon peanut butter
1 tablespoon lemon juice
1 tablespoon soy sauce
1 tablespoon honey
2 tablespoons sesame seeds
Method:
Preheat oven to Grill 1. Combine sesame oil and soy sauce.
Brush chicken fillets with this mixture and place on High Rack.
Cook on Grill 1 for 20 to 22 minutes or until just cooked. Turn
halfway through cooking and brush with any remaining soy
mixture. Slice into strips and toss with remaining salad
ingredients and dressing. Serve immediately.
To prepare dressing:
Place all ingredients in a screw top jar. Shake until combined.
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