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R3
NOTE: ALL RECIPES USE AUSTRALIAN STANDARD MEASURING CUPS AND SPOONS.
Chicken and sweet corn soup
Serves 4 - 6
1 tablespoon peanut oil
2 cloves garlic, peeled and finely chopped
200g chicken breast fillet, finely chopped
4 cups/1 litre chicken stock
425g can creamed corn
1 tablespoon soy sauce
3 egg whites, lightly beaten
White pepper, to taste
4 green shallots, thinly sliced, for serving
Heat Wok on setting HIGH SEAR. Add oil,
then garlic and chicken, stir fry for 2 to 3
minutes or until golden brown.
Add chicken stock, creamed corn and soy
sauce, stir well, cover with lid and bring to
the boil.
Reduce heat to setting 4, cook covered for
5 minutes. Remove the lid.
Add egg whites in a thin stream to the hot
mixture and stir to separate while cooking.
Cook for 1 minute.
Season with pepper, if desired.
Serve topped with sliced green shallots.
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Thai hot and sour prawn soup ‘tom
yum goon’
Serves 6
2 Kaffir lime leaves, cut in half
1 stalk lemongrass, trimmed and finely sliced
1 teaspoon grated ginger
2 tablespoons Tom Yum paste
8 button mushrooms, sliced
8 cups/2 litres chicken stock
1 tomato, seeds removed and diced
18 medium green prawns, peeled and deveined
2 tablespoons lime juice
Coriander leaves, for serving
Heat Wok on Setting HIGH SEAR, add the
first 6 ingredients, cover with lid and bring
to the boil. Reduce heat to setting 4-6 and
simmer for 5 minutes. Remove the lid.
Add the tomato and prawns, cover with
lid, increase heat to setting 8 and bring to
the boil. Reduce heat to setting 4-6 and
simmer for 5 minutes or until the prawns
are just cooked.
Stir in lime juice.
Serve sprinkled with coriander leaves.
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Appetisers, Entrees and Soups
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