4
Steamed dishes
continued
Peanut sauce
2cm piece fresh ginger, chopped
1 onion, chopped
1 clove garlic
1 tablespoon oil
1 teaspoon curry powder
(preferably Malaysian)
1 tablespoon soy sauce
1
⁄
4
cup crunchy peanut butter
1 teaspoon chilli paste
2 teaspoons brown sugar
1 cup coconut milk
1. Place the ginger, onion and garlic into a food
processor and process until fine.
. Heat the wok on a high sear setting, gently fry
the onion mixture in oil for 3-4 minutes.
3. Reduce the heat to setting , add curry powder
and soy sauce, and stir well before adding peanut
butter, sugar, and chilli sauce.
4. Add the coconut milk and stir thoroughly until the
sauce is smooth. Continue to cook for minutes.
Cook on low heat for minutes.
Steamed chicken breast with
ginger and spinach
1 tablespoon minced ginger
1
⁄
2
bunch coriander, finely sliced
4 x 150-200g chicken breast supremes, skin on
1 cup Stones ginger wine
200g baby spinach
1 punnet baby corn
1. Combine the ginger and coriander and place
1
⁄
4
of
the mixture under the skin of the chicken
. Place the breasts into a dish, in a single layer
and pour over the ginger wine. Marinate for
0 minutes.
3. Place the steaming rack into the wok, add cups
of water, and then place the chicken breasts and
baby corn onto the steaming rack.
4. Heat the wok on high sear setting, when the
liquid boils place the lid onto the wok and reduce
the heat to , cook for -10 minutes or until the
chicken is cooked.
. Remove the chicken and cover, place the spinach
onto the steaming rack and cook until it wilts.
Serve the chicken on top of the spinach with a drizzle
of soy sauce.
R1
Содержание EW40
Страница 3: ...Congratulations on the purchase of your new Breville Avance Ultimate Wok ...
Страница 18: ...Recipes Delicious recipes Includes instructions for use ...
Страница 42: ...Notes R25 ...
Страница 43: ...Notes R26 ...
Страница 44: ...Notes R27 ...