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15
RECIPES
RECIPES
CHICKEN AND SWEET CORN SOUP
Makes 4–6 servings
INGREDIENTS
1 tablespoon peanut oil
1 clove garlic, crushed
2 cups creamed corn
1¼ cups cooked and shredded chicken
4 cups chicken stock
4 egg whites
1 tablespoon of finely chopped parsley
1 teaspoon ground black pepper
4 green onions, sliced
METHOD
1. Set the wok temperature to SAUTÉ
setting. Add the oil then garlic, corn and
chicken meat into the wok and cook for
1 minute.
2. Add the chicken stock and bring to a
boil, reduce the temperature probe to
SIMMER setting.
3. Add the egg whites and stir to break
them up.
4. Sprinkle with parsley and pepper.
Serve with sliced green onions.
FRENCH ONION SOUP
Makes 4–6 servings
INGREDIENTS
2 tablespoons butter
1 tablespoon oil
6 medium brown onions, finely sliced
1 clove of garlic, crushed
2 tablespoons plain flour
1 cup red wine
1 teaspoon chopped fresh thyme
4½ cups beef stock
1 tablespoon brown sugar
METHOD
1. Set the wok temperature to SAUTÉ
setting. Add the oil, butter, then the
onions and garlic to the wok. Cook the
onions until they have a golden color.
2. Add the flour and cook for 1 minute.
Then add the wine and thyme and allow
the liquid to reduce by half.
3. Add the beef stock and brown sugar,
bring the soup to a boil. Reduce
temperature probe to SIMMER setting
and cook for 30 minutes. Add salt and
pepper if desired before serving.
Serve with cheese croutons.
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