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R13
NOTE: ALL RECIPES USE AUSTRALIAN STANDARD MEASURING CUPS AND SPOONS.
Stir fries continued
Crispy lemon chicken
Serves 4
2 egg whites, lightly beaten
1 teaspoon finely chopped fresh ginger
2 cloves garlic, peeled and finely chopped
1 tablespoon corn flour
600g chicken breast fillets, sliced into strips
1½ cups/750ml peanut oil
1 lemon, sliced
1 cup/250ml fresh lemon juice
½ cup white sugar
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon corn flour, extra
2 tablespoons water
Salt, optional
Combine egg whites, ginger, garlic
and cornflour in a bowl, mix well. Add
chicken strips and toss to coat. Cover and
refrigerate for 1 hour.
Heat the Wok on setting 8. Add oil and heat
for about 3 minutes. Add chicken strips in
batches and cook until golden brown and
crisp. Remove chicken from Wok and drain
on kitchen paper. Set aside and keep warm.
Carefully remove oil from Wok. Add lemon
slices and brown lightly on each side, about
1 minute. Remove from Wok, set aside.
Reduce heat to setting 6. Add lemon juice,
sugar, soy sauce and honey, stir and bring
to boil. Blend extra cornflour with water
until smooth, add to Wok stirring until
sauce boils and thickens. Reduce heat to
setting 4 and simmer, stirring for 1 minute.
Return chicken to Wok, stir to coat with
sauce and cook for 1 minute to heat
through.
Serve chicken topped with lemon slices,
drizzled with remaining sauce and
accompanied by steamed Asian vegetables and
rice.
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Chicken with plum sauce and bok choy
Serves 4-6
1kg chicken thigh fillets, cut into strips
2 tablespoons dry sherry
1 tablespoon soy sauce
1 tablespoon vegetable oil
1 medium Spanish onion, diced
½ cup/125ml plum sauce
1 bunch bok choy, sliced
½ cup water chestnuts, sliced
Place chicken, sherry and soy sauce in a bowl,
stir to coat. Cover and refrigerate for 1-2 hours.
Heat the Wok on setting HIGH SEAR. Add oil,
then add onion and stir fry for 2 minutes.
Remove chicken from marinade, add to Wok
with plum sauce and cook for 2 minutes.
Reduce heat to setting 6 and cook for 7-8
minutes, stirring during cooking.
Add bok choy and water chestnuts and stir fry
until bok choy has wilted slightly.
Serve with steamed egg noodles.
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