Breville Smart Temp BSC420, Instruction Booklet

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29
CHICKEN
SPICEd SOy CHICKEN
Serves 6
INGREdIENTS
2 tablespoons oil
3kg chicken thigh cutlets, skin removed
¾ cup salt reduced soy sauce
¾ cup Shao hsing (Chinese Cooking Wine) or
dry sherry
4 cloves garlic, finely chopped
6cm piece ginger, finely chopped
3 star anise
1 cinnamon stick
2 teaspoons sesame oil
2 tablespoons brown sugar
2 tablespoons corn flour
1⁄3 cup water
3 green onions, very thinly sliced
2 red chillies, seeds removed and thinly sliced
METHOd
1.
Heat oil in a non-stick pan over medium
high heat and cook chicken in batches
until brown on both sides. Remove and
place into removable crockery bowl.
2.
Add soy sauce, Shao hsing, garlic,
ginger, star anise, cinnamon sticks,
sesame oil and brown sugar, mix well.
Cover with lid.
3.
Cover with lid and set on LOW 5-6
hours, MEDIUM 4-5 hours or HIGH 3-4
hours.
4.
Mix together cornflour and water, stir
into removable crockery bowl. Cook
until sauce boils and thickens.
5.
Serve chicken with the marinade
spooned over and top with green onions
and chillies.
LAMB SHANKS BRAISEd IN
CHAR SUI SAUCE
Serves 6-8
INGREdIENTS
8 lamb shanks (approx 2.5 kg)
2 tablespoons plain flour
2 tablespoons oil
1 large onion, finely chopped
4 cloves garlic, finely chopped
6cm piece ginger, grated
2 small red chillies
2 ½ cups chicken stock
¾ cup Char Sui sauce
1/3 cup Hoi Sin sauce
2 tablespoons soy sauce
METHOd
1.
Coat each lamb shank in flour shaking
off excess.
2.
Heat half the oil in a non-stick pan
over medium high heat and cook lamb
shanks in batches and until golden
brown all over. Remove from pan and
place into removable crockery bowl.
3.
Heat remaining oil in fry pan. Add
onion, garlic, ginger and chillies and
cook for 3 to 4 minutes or until onions
and garlic are light golden brown. Add
chicken stock, Char Sui sauce, Hoi Sin
sauce and soy sauce, mixing well.
4.
Pour over lamb shanks and turn to coat
all over in sauce. Cover with lid and set
on LOW 6-8 hours or MEDIUM 4-6
hours.
5.
Remove lamb shanks from pan and set
aside, keep warm.
6.
Select HIGH setting and boil sauce
uncovered for 15-20 minutes or until
sauce has thickened slightly, stirring
occasionally.
Serve lamb shanks on steamed rice or potato
mash with sauce spooned over.