Sharp R-142DB Operation Manual page 25

Crystalline Chicken
[Ingredients]
380 g Chicken meat
150 g Pork skin
2 Mushrooms
8 slices Ham
100 ml Water
few Coriander leaves
[Method]
1. Remove bone from chicken meat, rinse and cut into 2
cm square pieces, blanch in boiled water to drain
blood. Treat pork skin the same way.
2. Combine seasonings, chicken meat, pork skin, 1
chopped mushroom, and 100 ml water in casserole.
Cover and microwave at HIGH for around 9 minutes
30 seconds to 11 minutes.
3. Use ham, mushroom and coriander leaves to create
designs in a large bowl. Place boiled chicken meat on
top, pour in (2) and let cool.
4. Cover and refrigerate for 3 hours until set. Turn upside
down onto a flat plate and serve.
SEAFOOD
Stuffed Clams
[Ingredients]
8 Clams
40 g Ground pork
1 tsp Wine
1 tsp Soy sauce
1 tbsp Green onion,
chopped
[Method]
1. Soak clams in salt water to remove sand. Clean clams
thoroughly by rubbing shells against each other.
2. Place clams in casserole, add 70 ml water, cover and
microwave at HIGH for around 4 minutes (or until
shells open).
3. Mix all other ingredients together and divide into 8
portions.
4. Stuff each portion into each empty half-shell of clam.
5. Arrange all 16 half-shells on a platter, add 50 ml water
and cover, microwave at HIGH for around 4 to 5
minutes. Serve hot.
5
[Seasonings]
1/2 tsp Salt
1 tsp Rice wine
1/4 tsp Monosodium
glutamate
1/2 Egg, beaten
1
1 / tbsp Cornflour
2
1/4 tsp Ginger juice
1/2 tsp Salt
1/4 tsp Sugar