Gastroback 42515 Design Wok Advanced Pro User Manual

Page 26

4. Reduce the wok temperature to heat set-

ting 6. Place lid on until the stock has been

absorbed. Stir occasionally. Some additi-

onal stock or water may be required, de-

pending on rice types.

chicken, spinach and pine nut risotto

Makes 4 – 6 servings
Ingredients:
2 tablespoons pine nuts

2 tablespoons (30 ml) olive oil

2 tablespoons butter

1 bunch of spinach leaves

approx. 450 g Arborio rice (risotto rice)

2 cloves garlic, crushed

approx. 1½ L chicken stock

approx. 500 g roasted chicken, shredded

(approximately 1 small roasted chicken)
method:
1. Set the wok temperature to ›High Sear‹,

add pine nuts and roast until golden in co-

lor, then remove.

2. Add oil and butter. Lightly sauté spinach

then remove.

3. Add rice, stir until all rice is coated in the

oil. Add garlic and chicken stock. Bring

risotto to a boil.

4. Reduce wok temperature to heat setting 6.

Place lid on until the stock has been ab-

sorbed. Stir occasionally. Some additional

stock or water may be required, depen-

ding on rice types.

5. Stir in chicken and toasted pine nuts, heat

through and serve.

Serve with freshly grated Parmesan cheese.

nasi goring (Indonesian fried rice)

Makes 4 servings
Ingredients:
1 tablespoon (15 ml) peanut oil

1 teaspoon crushed garlic

1 tablespoon ginger, minced

½ teaspoon dried chili flakes

3 eggs, beaten

approx. 125 g cooked chicken breast, diced

12 medium shrimp, peeled, deveined and

diced

approx. 735 g cooked and cooled jasmine

rice

approx. 125 ml water

4 tablespoons chopped green shallots

Soy sauce
method:
1. Set the wok temperature to ›High Sear‹.

Add oil, garlic, ginger and chili flakes and

cook for 2 minutes. Add mixed egg and

stir to cook through.

2. Add chicken and shrimp and stir into egg

mixture. Add rice and water, and cook un-

til the rice is hot and glowing.

3. Add green onions and soy sauce to taste.

Cook for 1 minute before serving.

Serve as an accompaniment or as an entree.

Thai green chicken curry

Makes 6 servings
Ingredients:
1 tablespoon (15 ml) vegetable oil

1 brown onion, diced

1 teaspoon crushed garlic

1 teaspoon diced ginger

1 ½ tablespoons Thai green curry paste

approx. 800 g chicken thighs diced

approx. 250 ml chicken stock

approx. 400 ml cans coconut cream

1 cup bamboo shoots

1 punnet cherry tomatoes

cup coriander leaves

method:
1. Set the wok temperature to ›High Sear‹

and add the oil. Cook the onion until it is

translucent.

2. Add garlic, ginger and curry paste, cook

until, the oil separates from the curry pas-

te.

3. Add chicken and toss in the paste mix,

add stock and half the coconut cream.

Bring curry to the boil then reduce the wok

temperature to heat setting 4.