Panasonic A883 Operating Manual page 63

Teriyaki Chicken Wings
Makes: 16
Ingredients:
1 kg chicken wings
1 /
cup bottled teriyaki sauce
2
2 tablespoons tomato sauce
1 tablespoon hoi sin sauce
1 clove garlic, crushed
2 tablespoons honey
Method:
Place chicken wings in a 3-litre dish. Add all remaining
ingredients. Stir well. Cover and leave to marinate over night.
To Cook by Microwave:
Remove marinade and cook on MED HIGH for 20 to 25
minutes. Stir halfway through cooking.
To Cook by Grill:
Prepare chicken wings and marinade as above. Preheat oven
on Grill 1. Arrange chicken wings on High Rack and brush with
marinade. Cook on Grill 1 for 20 to 22 minutes, Turning over
halfway through grilling and rebrushing with marinade.
To Cook by Auto Menu:
Prepare as above. Remove from marinade, select Chicken
Pieces , enter the weight, then press Start
Crispy Chicken with Hot Salsa
Serves: 4 to 6
Ingredients:
1 large avocado
1 /
small red onion
2
1 small tomato, peeled and seeded
1 /
red capsicum
2
2 cloves garlic, crushed
3 tablesoons olive oil
3 tablespoons chopped coriander
1 tablespoon lime juice
salt and pepper
4 chicken breast fillets with skin
Method:
Finely dice the avocado, onion, tomato and capsicum. Mix
together with the crushed garlic, coriander and seasonings.
Flatten the chicken breasts with a rolling pin, lift the skin to
create a pocket and fill with the salsa mixture. Place the chicken
in a baking dish. Drizzle chicken with remaining olive oil. Place
the metal tray onto the glass turntable with the low rack. Place
the chicken in the baking dish onto the low rack and cook on
Combination: Convection 220°C + Grill 2 (preheated) for 25 to
30 minutes or until cooked and golden.
A
.
Thai Chicken Curry
Serves: 4 to 6
Ingredients:
1 onion, chopped
2 tablespoons red curry paste
1 tablespoon brown sugar
1 tablespoon fish sauce
500 g chicken fillets
2 cups finely sliced vegetables
1 cup coconut milk
Method:
In a 3-litre dish mix onion and curry paste, sugar and fish sauce
Cook on HIGH for 3 minutes. Add chicken. Cook on MEDIUM
for 3 minutes. Stir. Cook on MEDIUM for 3 minutes., Add
vegetables, and coconut milk. Cover. Cook on HIGH for 4
minutes.
Chicken Rolls with Honey Mustard
Serves: 4 to 6
Ingredients:
8 chicken thigh fillets
16 prunes, pitted
8 spring onions
2 tablespoons flaked 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 fillet and trim away fat. Place 2 prunes,
some spring onion and a few flaked almonds on each fillet. Roll
fillets 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 Medium High for 16 to 20
minutes, turning halfway through cooking.
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