Maxim EW70A, Owner'S Manual & Recipe Manual

Page: 25 / 32

7
User Maintenance Instructions
Cleaning
Disconnect plug from wall outlet and allow Wok to cool. Remove
Temperature Control Probe and set aside. The Wok is completely
immersible for cleaning. Wash the non-stick surface of the Wok,
inside and out, thoroughly with hot, soapy water. Cooking oils
that are not removed may become a rubbery, varnish-like
substance that is difficult to remove. Do not use abrasive cleaners
or abrasive pads.
Storage
The opening between the small wood Handle and the Wok Body
can be used to hang the Wok. Care should always be taken to
prevent the Wok from being scratched.
Methods of Asian Cooking
Before attempting any of the delicious recipes, take a few moments
to understand the various methods that can be used in Asian
cooking. Understanding the method will make preparing the recipe
that much easier.
24
Lemon Chicken
Makes 8 servings
2 whole chicken breasts,
sliced in quarters
Marinade:
2 teaspoons soy sauce
Dash salt and white pepper
1 teaspoon dry sherry or rice wine
1 egg, lightly beaten
3 tablespoons cornstarch
4 tablespoons all purpose flour
3 cups vegetable oil
In a bowl, combine all marinade ingredients. Place chicken in a
shallow dish. Pour marinade over chicken and refrigerate for
30 minutes. Remove chicken from marinade. Reserve marinade.
Heat 3 cups oil in Wok at 375°F (190°C). While oil is heating, mix
reserved marinade mixture with 3 tablespoons cornstarch and flour.
Dip chicken pieces into this batter. Carefully lower batter-coated
chicken into hot oil with a wire strainer or slotted spoon. Deep fry
until light brown. Remove chicken from oil with strainer, drain well
over Wok and place on paper towel.
Cut each piece crosswise into 5 or 6 pieces. Place in single layer
over a bed of shredded lettuce.
Remove all oil from Wok except for 1 tablespoon. Heat remaining oil
at 350ºF (175ºC). Mix lemon sauce ingredients into hot oil, stir and
bring to a boil. Continue stirring until sauce is slightly thickened.
Pour over chicken and garnish with lemon slices and cherries.
Lemon sauce:
1/2 cup chicken broth
1/4 cup honey
1/4 cup sugar
2 tablespoons water
1/2 teaspoon salt
2 teaspoons cornstarch
1 teaspoon sesame oil
1/4 cup lemon juice
(1 lemon)
1 tablespoon vegetable oil
Garnish:
1/2 head lettuce, shredded
2 to 3 maraschino cherries
1 lemon, sliced