Gastroback 42515 Design Wok Advanced Pro - Manual (Page 25)

chili chicken with singapore noodles
Makes 4 – 6 servings
Ingredients:
6 chicken thighs
1½ cups sweet chili sauce
1 tablespoon vegetable oil
approx. 125 ml chicken stock
2 sticks celery, finely sliced
approx. 410 g can champignon mushrooms
approx. 350 g packet of fresh Singapore
noodles
approx. 100 g bean shoots
method:
1. Marinate chicken in the sweet chili sauce
for 2 hours or overnight.
2. Set the wok temperature to ›High Sear‹.
Add oil and sear the chicken thighs on
each side.
3. Remove chicken thighs and slice them.
4. Add chicken stock, celery, and mushrooms
and bring to the boil, add the noodles and
cook for 2 – 3 minutes to heat through.
5. Add chicken and bean shoots, heat the
chicken through and serve.
Serve with fresh, warm bread.
lemon chicken
Makes 4 – 6 servings
Ingredients:
approx.1 kg chicken breast fillets, sliced into
strips
2 egg whites, lightly beaten
1 teaspoon finely chopped minced ginger
1 clove garlic, crushed
2 tablespoons cornstarch, divided
approx. 250 ml peanut oil
approx. 250 ml fresh lemon juice
approx. 55 g white sugar
2 tablespoons (30 ml) water
method:
1. Toss chicken strips into the egg white, gin-
ger, garlic and 1 tablespoon cornstarch,
and mix well. Refrigerate for 1 hour.
2. Set the wok temperature to ›High Sear‹
and add the oil. Add chicken strips one at
a time. Cook in small batches until golden,
then remove.
3. Add lemon juice and sugar to the wok and
bring the mix to a boil. Then whisk in 1
tablespoon (20 ml) cornstarch mixed with
water. Reduce the wok temperature to heat
setting 8 after the cornstarch has been ad-
ded.
4. Return chicken to the wok and stir to coat
in the lemon sauce.
Serve with fried or boiled rice.
note: Remove each batch when cooked and
allow the wok to reheat before shallow frying
the next batch. By cooking in small batches,
the heat of the oil remains constant.
chicken and tomato risotto
Makes 4 – 6 servings
Ingredients:
2 tablespoons (60 g) butter
2 tablespoons (30 ml) olive oil
1 Spanish onion, chopped
1 clove garlic, crushed
approx. 315 g Arborio rice
approx. 1¼ L chicken stock
2 tomatoes, chopped
1 tablespoon chopped basil
approx. 125 g freshly grated Parmesan
cheese
Freshly ground black pepper
method:
1. Set the wok temperature to ›High Sear‹,
add the butter and oil.
2. Stir-fry onion and garlic until softened.
Add rice and stir into the butter and oil
mixture until all grains are covered.
3. Mix in stock. Bring to a boil, continually
stirring.
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