– 47 –
Poultry and Eggs
T
HAI
R
ED
C
HICKEN
C
URRY
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 1100 W for 3 to 4 minutes.
2. Add chicken and combine. Cook on 600 W for 8
to 10 minutes, stirring once during cooking.
3. Add vegetables and coconut milk. Stir well. Cover
and cook on 1100 W for 4 minutes. Serve with
Jasmine rice.
H
ONEY
S
ESAME
D
RUMSTICKS
Serves: 4
Ingredients:
1
kg
chicken drumsticks
1 clove garlic, chopped
1 teaspoon chopped ginger
1
⁄
4
cup soy sauce
1
⁄
4
cup honey
2 tablespoons sesame seeds
Method:
Place all ingredients in 2-litre bowl, stir until combined.
Marinate for at least 2 hours or overnight. Remove
chicken from marinade and place in shallow dish with
the meatiest ends to the outside. Cook on 800 W for
15 to 17 minutes, turning once during cooking.
C
HICKEN AND
A
SPARAGUS
R
ISOTTO
Serves: 4
Ingredients:
300
g
fresh asparagus, chopped
2 tablespoons olive oil
1
1
⁄
2
cups arborio rice
1 clove garlic, crushed
4 cups boiling chicken stock
2 cups coarsely chopped cooked chicken
1
⁄
4
cup grated fresh parmesan cheese
1
⁄
4
cup cream
ground black pepper
1 tablespoon chopped parsley
extra coarsely grated parmesan cheese
Method:
Place asparagus into 2-litre dish and cook on
1100 W for 1 minute.Set aside. Place oil, rice and
garlic in a large microwave safe bowl. Cook covered
on 1100 W for 1 minute. Add 2 cups of boiling
chicken stock, cook on 1100 W for 5 minutes. Stir
twice during cooking. Add remaining chicken stock
and cook on 1100 W for another 5 minutes. Add
remaining ingredients along with asparagus and stir
into risotto. Cook covered on 1100 W for 2 minutes.
Stand for 5 minutes. Serve topped with extra
parmesan and black pepper.
C
HICKEN
R
OLLS WITH
H
ONEY
M
USTARD
Serves: 4 to 6
Ingredients:
8 chicken thigh fi llets
16 prunes, pitted
8 green onions, sliced
2 tablespoons fl aked almonds
4 rashers rindless bacon, halved lengthwise
Honey Mustard Glaze
1 tablespoon brown sugar
1 tablespoon French Mustard
1 tablespoon honey
10
g
butter, melted
ground black pepper
Method:
Open out each thigh fi llet and trim away fat. Place 2
prunes, some spring onion and a few fl aked almonds
on each fi llet. Roll fi llets up and wrap a piece of
bacon around each one. Secure with toothpicks.
Blend all glaze ingredients together in a small bowl.
Place chicken into a 3-litre dish in a single layer and
brush with glaze mixture. Cook on 800 W for 16 to
20 minutes, turning halfway through cooking.
C
HICKEN
W
INGS IN
L
EMON
S
AUCE
Serves: 4 to 6
Ingredients:
1
kg
chicken wings
1
⁄
4
cup soy sauce
1 teaspoon ginger powder
2 cloves garlic, crushed
1
⁄
4
cup lemon juice
Method:
Place chicken wings in 3-litre casserole dish. Mix
together remaining ingredients and pour over chicken
wings. Marinate for 1 to 2 hours in the refrigerator.
Cook, covered, on 800 W for 15 to 19 minutes. Serve
hot with rice.
C
HICKEN
S
AN
C
HOY
B
AU
Serves: 4 to 6
Ingredients:
10 dried shiitake mushrooms
2 teaspoons sesame oil
1 clove garlic, chopped
500
g
minced chicken
10 water chestnuts, fi nely chopped
227
g
can bamboo shoots, chopped
1
⁄
4
cup soy sauce
1 tablespoon oyster sauce
2 tablespoons dry sherry
1 small iceberg lettuce
Method:
Cover mushrooms with boiling water, stand for 30
minutes. Drain, remove stems and chop fi nely. Place
oil and garlic in a 2-litre casserole dish, cook on
1100 W for 40 to 50 seconds. Add chicken and
cook on 800 W for 5 to 6 minutes. Add remaining
ingredients except lettuce and cook on 800 W
for 5 to 6 minutes. Separate lettuce leaves. place
tablespoons of mixture into each lettuce leaf. Serve
immediately.
F0003CA30QP_OI_06_180703.indd 47F0003CA30QP_OI_06_180703.indd 47 2018/7/3 9:21:002018/7/3 9:21:00
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