Aroma ART-828, Instruction Manual

Page: 16 / 20

14
RECIPES
REC ETA S
PO LLO ASA DO CO NS ALS ATE RIY AKI
1 pol lo ent ero (un as4 lib ras )
½ta za de sal sa de soj a
¼c uch ara dita de sal de ajo
¼c uch ara dita de pim ien ta bla nca mol ida
¼ta za de jer ezs eco
¼ta za de azú ca
3ro daj as de raí zd eje ngi bre fre sco
1½ cuc har adi tas de mie l
3c uch ara das de agu a
1½ cuc har ada s de féc ula de maí z
Lav are lp ollo ent ero ;e nju aga rlo com ple tam ent ey sec arlo por den tro y
por fue ra con lev esg olp eci tos .D eja ra un lad o.M ezc lar la sal sa de soj a,
la sal de ajo ,la pim ien ta bla nca mol ida ,e lje rez sec o,e lje ngi bre ye l
azú car en una cac ero la peq ueñ ap ara sal sa. Her vir yc oci nar sob re
fue go med ian od ura nte 2a 3m inu tos .M ezc lar ela gua con la féc ula de
maí z.R evo lve rp ara esp esa rla sal sa. Dej ara un lad op ara que se enf ríe .
Col oca re lp ollo en un taz ón gra nde .P int aro fro tar tod oe lp ollo con la
sal sa, tan to por den tro com op orf uer a.C ubr iry ref rig era rp oru np ard e
hor as. Col oca re lp ollo en la rej illa ,lis to par aa sar .U tiliz arl aTa bla par a
asa rc om ore fer enc ia par ae lti em po de coc ció n.P ara 4a 6p orc ion es.
Rec eta sd ea sar :
Cor der oa sad o
1 pie rna de cor der od e5 a6 lib ras
½ ceb olla gra nde ,c orta da en rod aja sfi nas
5ó 6 die nte sd ea jo pic ado s
⅓ taz a de ace ite de oliv ae xtra virg en
½ta za de vin oti nto sec o
½ta za de sal sa de soj aliv ian a
2½c uch ara dita s de hoj asd eto millo fre sco
- Sal yp im ien ta neg ra rec ién mol ida ,a gus to
Pre cal ent are lh orn oa 325
º
F.L ava ry qui tar las par tes más gru esa sd e
gra sa del cor der od esh ues ado .A dob are lc ord ero con tod osl os
ing red ien tes ,e xce pto las ceb olla s.C ubr iry ref rig era rd ura nte tod ala
noc he. Ret ira rla car ne del ado bo yg uar dar ,g uar de elr est op ara roc iar
dur ant ela coc ció n.C olo car la ceb olla en rod aja sso bre la car ne.
Col oca re lc ord ero en la rej illa yse gui rla sin stru cci one sp ara asa r.R oci ar
con elr est od ela dob o.U na vez que se com ple te la coc ció n,d eja r
rep osa re lc ord ero dur ant e5 a1 0m inu tos ant esd ec orta rlo en lon jas .
14
1 whole chicken (about 4 lb.)
½ cup soy sauce
¼ teaspoon garlic salt
¼ teaspoon white pepper powder
¼ cup dry sherry
¼ cup sugar
3 slices fresh ginger root
1½ teaspoon honey
3 tablespoons water
1½ tablespoons cornstarch
Wash the whole chicken; rinse well and pat dry. Set aside. Combine soy
sauce, garlic salt, white pepper powder, dry sherry, ginger and sugar in a
small saucepan. Boil and simmer over medium heat for 2-3 minutes. Mix
water with cornstarch. Stir to thicken the sauce. Set aside to cool.
Place the chicken in a large bowl. Brush or rub the sauce all over the
chicken, inside and out. Cover and refrigerate for 2 hours. Place the
chicken on the roasting/steaming rack.Roast at 325
o
F for approximately
1½ hours. Makes 4-6 Servings.
Roasting
Teriyaki Roast Chicken
:
1 5-6 lbs. leg of lamb
1½ large onions, thinly sliced
5-6 cloves garlic, chopped
⅓ cup extra virgin olive oil
½ cup dry red wine
½ cup light soy sauce
2½ teaspoon fresh thyme leaves
- Salt and freshly ground black pepper, to taste
Preheat the oven to 325
o
F. Wash and trim the thicker portions of fat from
the lamb, boned. Marinate lamb with all ingredients, except onions.
Cover and refrigerate overnight. Take meat out from marinade, saving
the remaining marinade for basting. Place sliced onions on the meat.
Place the lamb on the roasting/steaming rack. Roast for approximately
1½ to 3½ hours, until done. Baste periodically with reserved marinade.
After cooking is complete, let lamb sit for 5-10 minutes before slicing.
Makes 6-8 servings.
Roast Lamb
: