Breville the Hot Wok Pro BEW600, Instruction Booklet

Page: 33 / 44

33
CHICKEN
CHICKEN, SPINACH ANd PINE
NUT RISOTTO
Makes 4-6 servings
INGREdIENTS
2 tablespoons pine nuts
2 tablespoons (30ml) olive oil
2 tablespoons butter
1 bunch of spinach leaves
2 cups (450g) Arborio rice (risotto rice)
2 cloves garlic, crushed
6 cups (1½ L) chicken stock
2 ¼lb (500g) roasted chicken, shredded
(approximately 1 small roasted chicken)
METHOd
1. Set the wok temperature to ‘High Sear’,
add pine nuts and toast until golden in
color, 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 absorbed. Stir occasionally.
Some additional stock or water may be
required, depending 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 (15ml) peanut oil
1 teaspoon crushed garlic
1 tablespoon ginger, minced
½ teaspoon dried chili flakes
3 x 60g eggs, beaten
½ cup (125g) cooked chicken breast, diced
12 medium shrimp, peeled, deveined and diced
3 ½ cups (735g) cooked and cooled jasmine rice
½ cup (125ml) 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
until 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.