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Chicken Wings in
Lemon Sauce
Serves : 4-6
Ingredients:
1 kg chicken wings
60 ml soy sauce
60 ml water
5 g ginger powder
2 cloves garlic, crushed
60 ml lemon juice
Method:
Place chicken wings in a 3-litre
casserole dish. Mix together
remaining ingredients and pour on
chicken wings. Keep the marinated
chicken in the refrigerator for 45
minutes. Cook, covered on 600 W
for 25 to 30 minutes, or until
chicken is tender. Stir halfway.
Serve hot with rice.
Chinese Beef and
Vegetables
Serves : 4-6
Ingredients:
500 g rump steak
5 g root ginger, grated
1 clove garlic, crushed
15 ml oil
125 ml beef stock
15 ml soy sauce
30 ml Hoi Sin sauce
10 g cornflour
375 g frozen vegetables
(egbroccoli, mushrooms, onions,
cauliflower, snow peas, pepper
chunks, etc.)
Method:
Cut beef into paper thin strips.
Place ginger, garlic and oil in a
casserole dish. Cook on 1000 W
for 1 minute. Keep aside. Combine
stock, soy sauce, Hoi Sin sauce
and cornflour. Add to ginger-garlic
mixture. Cook on 1000 W for 2
minutes. Add vegetables and cook
covered on 1000 W for 5 minutes.
Mix well. Add meat strips and cook
on 1000 W for 8 to 10 minutes,
stirring midway. Stand covered
for 3 minutes before serving with
boiled rice.
Chinese Recipes
Szechuan Lamb
Serves : 2-4
Ingredients:
500 g lamb meat, shredded
20 ml oil
½ dried chilli pepper, crushed
40 ml soy sauce
100 ml stock
20 g cornstarch
3 sticks celery, shredded
1 medium sized sweet red pepper,
shredded
Method:
Combine meat and oil and divide
into 3 portions. Take 1 portion at a
time, place in a 3-litre casserole dish
and cook covered on 1000 W for 5
to 6 minutes each. Mix together all
three. Add crushed chilli pepper.
Keep aside. Mix the soy sauce and
stock, and gradually stir into the
cornstarch. Pour over the meat and
cook on 600 W for 5 to 7 minutes.
Add celery and red pepper, and mix
well. Cook for another 3 minutes on
1000 W until sauce thickens and the
vegetables still remaining crisp.
Stir-Fried Rice
Serves : 4
Ingredients:
15 ml vegetable oil
1 clove garlic, crushed
1 cm piece root ginger, finely
chopped
1 small carrot, finely chopped
1 stick celery, sliced
½ green or red pepper, cut into strips
6-8 medium-sized mushrooms,
sliced
3 spring onions, chopped
2 eggs
15-30 ml soy sauce
500 g cooked rice
Method:
Place oil, garlic and ginger in a
large shallow dish and cook on
1000 W for 2 to 3 minutes. Keep
aside. Add the carrot, celery and
pepper. Cook for 3 minutes on
1000 W. Break eggs into a small
dish, add salt and pepper to taste,
mix well and cook on 1000 W for
2 minutes. Slice the cooked egg
into thin strips. Add these strips,
soy sauce and cooked rice to the
vegetable mixture, stir well and
cook on 1000 W for 4 to 6 minutes.
Serve hot.
Note: 250 g uncooked rice will
yield about 500 g of cooked rice.
Chinese Beef and Vegetables
Chicken Wings in Lemon Sauce
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