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– 49 –
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 com-
bined. Marinate for at least 2 hours or overnight.
Remove chicken from marinade and place in shal-
low dish with the meatiest ends to the outside. Cook
on 800 W for 15 to 17 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
23. Select Chicken Pieces, then Start.
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.
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 to-
gether 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.
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 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 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.
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 season-
ing. Place chicken, breast-side down, on rack in 4-litre
dish. Cook on 800 W for 30 to 33 minutes. Turn
halfway through cooking.
HINT:
After cooking whole poultry, cover with foil to
retain heat while fi nishing the remainder of the
meal.
F0003CA00QP_OI_07_180507.indd 49 2018/5/8 14:00:59
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