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– 44 –
Poultry and Eggs
H
ONEY
S
ESAME
D
RUMSTICKS
Serves: 4
Ingredients:
1
kg
chicken drumsticks
1 clove garlic, chopped
1 teaspoon chopped ginger
¼ cup soy sauce
¼ 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
P7 for 15 to 18 minutes, turning once during cooking.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Steam Chicken Pieces directions on page
19. Select Steam Chicken Pieces, then Start.
A
PRICOT
N
ECTAR
C
HICKEN
Serves: 4
Ingredients:
400 ml apricot nectar
40
g
French onion soup mix
1 onion, diced
1 clove garlic, crushed
½ cup dried apricots
1
kg
chicken legs
Method:
Place all ingredients except chicken legs into a 3-litre
dish. Mix well to combine. Add chicken legs and stir
to coat with sauce. Cook on P7 for 20 to 25 minutes,
stirring halfway through cooking.
C
HICKEN
W
INGS IN
L
EMON
S
AUCE
Serves: 4 to 6
Ingredients:
1
kg
chicken wings
¼ cup soy sauce
1 teaspoon ginger powder
2 cloves garlic, crushed
¼ 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 P7 for 15 to 20 minutes. Serve
hot with rice.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Steam Chicken Pieces directions on page
19. Select Steam Chicken Pieces, then Start.
C
HICKEN AND
A
SPARAGUS
R
ISOTTO
Serves: 4
Ingredients:
300
g
fresh asparagus, chopped
2 tablespoons olive oil
1½ cups arborio rice
1 clove garlic, crushed
4 cups boiling chicken stock
2 cups coarsely chopped cooked chicken
¼ cup grated fresh parmesan cheese
¼ cup cream
ground black pepper
1 tablespoon chopped parsley
extra coarsely grated parmesan cheese
Method:
Place asparagus into 2-litre dish and cook on P10
for 1 minute. Set aside. Place oil, rice and garlic in
a large microwave safe bowl. Cook covered on P10
for 1 minute. Add 2 cups of boiling chicken stock,
cook on P10 for 5 minutes. Stir twice during cooking.
Add remaining chicken stock and cook on P10 for
another 5 minutes. Add remaining ingredients along
with asparagus and stir into risotto. Cook covered on
P10 for 2 minutes. Stand for 5 minutes. Serve topped
with extra parmesan and black pepper.
R
OAST
C
HICKEN
Serves: 4 to 6
Ingredients:
1.5
kg
chicken
2 tablespoons melted butter
seasonings of your choice
lemon, pepper, seasoned salt, etc.
Method:
Clean and pat dry chicken with paper towel.
Brush chicken with melted butter and sprinkle with
seasoning. Place chicken, breast-side down, on rack
in 3-litre dish. Cook on P7 for 30 to 35 minutes. Turn
halfway through cooking.
HINT:
After cooking whole poultry, cover with foil to
retain heat while fi nishing the remainder of the
meal.
F0003BT00QP_CB_002_150722.indd 44F0003BT00QP_CB_002_150722.indd 44 2015/7/22 11:47:462015/7/22 11:47:46
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