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Poultry
CHICKEN SAN CHOY BAU
Serves: 4
Ingredients:
10 dried chinese mushrooms
2 teaspoons sesame oil
1 clove garlic, chopped
500g minced chicken
10 water chestnuts, finely chopped
125 g bamboo shoots, chopped
1 tablespoon soy sauce
2 teaspoons oyster sauce
2 tablespoons sherry
1 small iceberge lettuce
Method:
1. Cover mushrooms with boiling water, stand for 30
minutes. Drain, remove stems and chop finely.
2. Place oil and garlic in a 2-litre casserole dish,
cook on Medium-High for 50-60 seconds.
3. Add chicken and cook on Medium-High for 8-10
minutes. Add remaining ingredients except lettuce
and cook on Medium-High for 5-6 minutes.
4. Separate lettuce leaves, place tablespoons of
mixture into each lettuce leaf. Serve immediately.
APRICOT CHICKEN
Serves: 4
Ingredients:
1 kg chicken drumsticks
40 g packet french onion soup
200 ml apricot nectar
1
⁄2 cup dried apricot, halves
Method:
1. Combine all ingredients in a 2-litre casserole dish.
2. Cook on Medium-High for 20-25 minutes, turning
once during cooking. Serve chicken with rice or
pasta.
THAI GREEN CHICKEN CURRY
Serves: 4
Ingredients:
1 onion, chopped
2 tablespoons red curry paste
500 g chicken fillets, chopped
2 cups finely 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-
HIGH for 6 to 8 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.
HONEY SESAME WINGS
Serves: 4-6
Ingredients:
1 kg chicken wings
1 teaspoon chopped garlic
1 teaspoon chopped ginger
1
⁄4 cup soy sauce
1
⁄4 cup honey
2 tablespoons sesame seeds
Method:
1. Place all ingredients in a 2-litre bowl, stir until
combined. Marinate for at least 2 hours.
2. Remove chicken from marinade and place in a flat
dish cook covered on Medium-High for 18-20
minutes.
GREEN PEPPERCORN CHICKEN
Serves: 4
Ingredients:
4 small single chicken breast fillets
1 tablespoon butter
2 tablespoons green peppercorns
1 tablespoon seeded mustard
1 teaspoon chicken stock powder
2 tablespoons lemon juice
1
⁄2 cup cream
Method:
1. Flatten chicken fillets. Place butter and chicken in a
2-litre dish and cook on Medium-High 6-8 minutes.
Turning halfway through cooking.
2. Remove chicken and add remaining ingredients to
dish, stir well. Cook on High for 1-2 minutes. Serve
sauce over chicken.
CHICKEN CACCIATORE
Serves: 4
Ingredients:
1 can (440 g) tomatoes
1
⁄4 cup tomato paste
1 teaspoon minced garlic
1 onion, diced
2 teaspoons dried oregano
1 kg chicken drumsticks
Method:
1. Place all ingredients in 2-litre casserole dish. Stir
until combined. Cover and cook on MEDIUM-
HIGH for 12 to 15 minutes.
2. Turn chicken and stir. Cook on MEDIUM-HIGH for
12 to 15 minutes.
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