Kambrook KPR820, Инструкция пользователя

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43
Sesame Chicken Wings
Serves 8
1
⁄
2
cup soy sauce
2 tbsp honey
1 tbsp sesame oil
1 tbsp kecap manis
2 tsp rice wine vinegar
2 tbsp sweet chilli sauce
2 x small Birdseye chillies, minced
2 x cloves garlic, minced
2kg chicken wings or chicken nibblets
2 tbsp plain flour
2 tbsp cold water
2 tbsp sesame seeds, toasted
1 cup shallots, peeled and thinly sliced,
to serve
1.
Place the soy, honey, oil, kecap manis,
vinegar, chilli sauce, chilli, garlic and
chicken into the removable cooking bowl
and mix until coated.
2.
Lock the lid onto the cooker and move
the pressure release valve to the ‘sealing’
position.
3.
Select the ‘SOUP/CURRY’ button and then
using the ‘SET TIMER’ button adjust the
time to 24 minutes. Press ‘START/CANCEL’ to
commence cooking.
4.
Once cooking is complete, turn
the pressure release valve to the
venting position and remove lid once
depressurised.
5.
Remove the chicken and set aside. Drain
the liquid in the removable cooking bowl
through a sieve into another bowl.
6.
Select the ‘SAUTÉ’ setting on the digital
control panel, then press ‘START/CANCEL’
to commence cooking. Wait around 2-3
minutes for the unit to heat. Place the
now-sieved liquid back into the removable
cooking bowl.
7.
In a separate bowl, whisk the flour with the
water until smooth. Add to the removable
cooking bowl and simmer for around 3-4
minutes or until thickened.
8.
Pour sauce over chicken wings and sprinkle
with sesame seeds and shallots to serve.
NOTE:
If using chicken nibblets, rather
than wings, select the ‘BROWN RICE’
setting.
TIP:
Kecap Manis is a sweet soy
sauce and can be found in major
supermarkets usually in the sauces
section where soy and Worcestershire
sauces are sold.