12
Prawn Dumplings
Serves 4
INGREDIENTS
• 12 uncooked prawns
(600g), peeled, de-
veined and finely
chopped
• 2 tbsp. finely chopped
water chestnuts
• 2 spring onions,
white part only, finely
chopped
• 1 tsp. finely grated
ginger
• 1 tbsp. finely chopped
coriander
• 1 tbsp. oyster sauce
• 1 tbsp. vegetable oil
• 1 tsp. table salt
• 20 gow gee wrappers
• 6 cups water
METHOD
1. Place the prawns, water chestnuts, spring onions,
ginger, coriander, oyster sauce, oil and salt in a
medium bowl and mix to combine.
2. Place gow gee wrappers on a flat surface and brush
the edges with water. Place 1 heaped teaspoon of
the prawn mixture in the centre of each wrapper.
Firmly fold gow gee wrappers together to seal.
3. Repeat with the remaining wrappers and prawn
mixture.
4. Add water to pot and place dumplings to the
steaming rack, ensuring they do not touch.
5. Select STEAM function and adjust to LONG or until
cooked through. Remove from the steamer and keep
warm.
6. Repeat with the remaining dumplings.
Roast Chicken
Serves 6
INGREDIENTS
• 1.5-2.8kg whole chicken
• 1 tbsp. vegetable oil
• 1 to 1½ cups water or
chicken stock
METHOD
1. Select SAUTÉ (timer will start for 20 minutes)
and allow to heat for 5 minutes. Add oil and place
chicken breast side down. Allow to brown for approx.
7-8 minutes. Turn with breast side up and brown for
another 7-8 minutes.
2. Remove chicken and set aside. Add water or chicken
stock, put in rack and place chicken onto rack. Lock
lid into place.
3. Select POULTRY, the display screen will
automatically show the default time (15 minutes).
For this recipe you will need to adjust the time to
suit the size of poultry (30 minutes for smaller
chicken and up to 40 minutes for a larger chicken).
Select COOKING TIME button, this will let you adjust
the time to SHORT, STANDARD or LONG. You can
also adjust timer by selecting the or button
to reduce or increase time (see reference table).
4. Once timer has finished, three beeps will sound.
Turn Pressure Valve to “VENTING” to release steam.
Once the steam has released the pressure valve will
have dropped and pressure has released.
5. Unlock lid and meal is ready to enjoy.
Charcoal Chicken
Serves 6
INGREDIENTS
• 2 tbsp. brown sugar
• 1 tbsp. smoked paprika
• 2 tsp. chilli powder
• 1 tsp. garlic powder
• 4 sprigs fresh thyme
• 1 tbsp. salt flakes
• 1 tsp. black pepper,
ground
• Cooking spray
• 1 whole chicken
METHOD
1. In a small bowl, combine sugar, paprika, chilli,
garlic powder, thyme, salt and pepper. Mix to
combine.
2. Place wire insert into base of cooker and spray well
with cooking oil.
3. Pat chicken dry with paper towel and place on rack
in pot.
4. Rub dry marinade all over chicken then lock
appliance lid into place.
5. Select SLOW COOKER function and set timer for 3
hours.
6. When cooking time has completed, remove chicken
and allow to rest for 10 minutes before slicing.
Tip: Transfer cooked chicken to a lined baking tray and
place in a preheated 220˚C oven for 12 minutes for
perfectly crispy skin.
