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– 48 –
Poultry and Eggs
C
HICKEN
B
URRITOS
Serves: 4
Ingredients:
1 clove garlic, crushed
2 large onions, chopped
1 teaspoon chilli powder (optional)
35
g
taco seasoning mix
500
g
chicken tenderloins, diced
425
g
can red kidney beans, drained
½ cup tomato paste
½ cup water
1 cup grated cheese
12 tortillas
Method:
Place garlic, onion and chilli in a 3-litre casserole
dish. Cook on 1100 W for 2 minutes. Stir in remaining
ingredients except cheese and tortillas. Cover and
cook on 800 W for 16 to 18 minutes, stirring twice
during cooking. Serve in warmed tortillas topped with
grated cheese.
T
HAI
C
HICKEN
W
INGS
Serves: 3 to 4
Ingredients:
1
kg
chicken wings
2 tablespoons soy sauce
2 tablespoons fi sh sauce
2 tablespoons lime juice
1 teaspoon crushed garlic
1 teaspoon crushed ginger
1 teaspoon crushed chilli
Method:
Place wings into a shallow dish. Combine remaining
ingredients and pour over wings. Marinate for at least
2 hours in the refrigerator. Cook on 800 W for 15 to
18 minutes, rearranging halfway through cooking.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Steam Chicken Pieces directions on page
23. Select Chicken Pieces, then Start.
C
HICKEN
C
ACCIATORE
Serves: 4
Ingredients:
400
g
can diced tomatoes
¼ cup tomato paste
1 teaspoon minced garlic
1 onion, diced
2 teaspoons dried oregano
1
kg
chicken drumsticks
¼ red capsicum, sliced
Method:
Place all ingredients in a 2-litre casserole dish. Stir
until combined. Cover and cook on 800 W for 10 to
12 minutes. Turn chicken and stir. Cook on 800 W for
10 to 11 minutes.
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
¼ 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 ingre-
dients 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.
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
19 minutes, turning halfway through cooking.
F0003CA00QP_OI_07_180507.indd 48 2018/5/8 14:00:59
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