Panasonic NN-T704 Manual De Usuario

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C
HICKEN
R
OLLS WITH
H
ONEY
M
USTARD
Serves: 4 to 6
Ingredients: 
chicken thigh fillets
16
prunes, pitted
8
green onions, sliced
2 tablespoon
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 green 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 P7 for 16 to 20 minutes,
turning halfway through cooking.
C
HICKEN AND
A
SPARAGUS
R
ISOTTO
Serves: 4 
Ingredients:
300 g
fresh asparagus, chopped
2 tablespoon  
olive oil
1
2
cups arborio 
rice
clove garlic, crushed
4 cups
boiling chicken stock
2 cups
coarsely chopped cooked chicken
1
cup
grated fresh parmesan cheese
1
cup
cream
1 tablespoon
chopped parsley
ground black pepper
extra 
coarsely grated parmesan cheese
Method: 
Place asparagus into 2-litre dish and cook on P10 for
1 minute.Set aside. Place oil, rice and garlic in a
large microwave safe bowl. Cook covered on P10 for
1 minute. Add 2 cups of boiling chicken stock, cook
on P10 for 5 minutes. Stir twice during cooking. Add
remaining chicken stock and cook on P10 for another
5 minutes. Add remaining ingredients along with
asparagus and stir into risotto. Cook covered on P10
for 2 minutes. Stand for 5 minutes. Serve topped with
extra parmesan and black pepper.
HINT:
• A No. 15 (1.5 kg) chicken will make 4 cups of
diced cooked chicken.
• 2 half breasts will make 2 cups of diced cooked
chicken.
•1 chicken maryland will make 1 cup of diced
cooked chicken.
H
ONEY
S
ESAME
D
RUMSTICKS
(
S
)
Å
Å
Serves: 3 to 4 
Ingredients: 
8 (1.3 kg)
chicken drumsticks
1 teaspoon 
chopped garlic
1 teaspoon 
chopped ginger
1
4
cup soy 
sauce
1
4
cup
honey  
2 tablespoons
sesame seeds
Method: 
Place all ingredients in 2-litre bowl, stir until
combined. Marinate for at least 2 hours or overnight.
Remove chicken from marinade and place in shallow
dish with the meatiest ends to the outside. Cook on
P7 for 18 to 20 minutes, turning once during cooking.
To cook by Sensor Cook / Auto Cook:
Prepare as above. Refer to directions on page 14.
C
HICKEN
W
INGS IN
L
EMON
S
AUCE
(
S
Å
Å
Serves: 4 to 6 
Ingredients: 
1 kg 
chicken wings
1
4
cup
soy sauce
1 teaspoon
ginger powder
2
cloves garlic, crushed
1
4
cup
lemon juice
Method:
Place chicken wings in 3-litre casserole dish. Mix
together remaining ingredients and pour over
chicken wings. Marinate for 1 to 2 hours in the
refrigerator. Cook, covered, on P7 for 15 to 20
minutes. Serve hot with rice.
To cook by Sensor Cook / Auto Cook:
Prepare as above. Refer to directions on page 14.
Chicken Wings in Lemon Sauce
Recipe Prompting
Poultry and Eggs
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