Breville the Smart Temp Operations Instructions download pdf (Page 30)

29

CHICKEN

SPICED SOY CHICKEN

Serves 6

INGREDIENTS

2 tablespoons oil

3kg chicken thigh cutlets, skin removed

¾ cup salt reduced soy sauce

¾ cup Shao hsing (Chinese Cooking Wine) or

dry sherry

4 cloves garlic, ﬁnely chopped

6cm piece ginger, ﬁnely chopped

3 star anise

1 cinnamon stick

2 teaspoons sesame oil

2 tablespoons brown sugar

2 tablespoons corn ﬂour

1⁄3 cup water

3 green onions, very thinly sliced

2 red chillies, seeds removed and thinly sliced

METHOD

1. Heat oil in a non-stick pan over medium

high heat and cook chicken in batches

until brown on both sides. Remove and

place into removable crockery bowl.

2. Add soy sauce, Shao hsing, garlic,

ginger, star anise, cinnamon sticks,

sesame oil and brown sugar, mix well.

Cover with lid.

3. Cover with lid and set on LOW 5-6

hours, MEDIUM 4-5 hours or HIGH 3-4

hours.

4. Mix together cornﬂour and water, stir

into removable crockery bowl. Cook

until sauce boils and thickens.

5. Serve chicken with the marinade

spooned over and top with green onions

and chillies.

LAMB SHANKS BRAISED IN

CHAR SUI SAUCE

Serves 6-8

INGREDIENTS

8 lamb shanks (approx 2.5 kg)

2 tablespoons plain ﬂour

2 tablespoons oil

1 large onion, ﬁnely chopped

4 cloves garlic, ﬁnely chopped

6cm piece ginger, grated

2 small red chillies

2 ½ cups chicken stock

¾ cup Char Sui sauce

1/3 cup Hoi Sin sauce

2 tablespoons soy sauce

METHOD

1. Coat each lamb shank in ﬂour shaking

off excess.

2. Heat half the oil in a non-stick pan

over medium high heat and cook lamb

shanks in batches and until golden

brown all over. Remove from pan and

place into removable crockery bowl.

3. Heat remaining oil in fry pan. Add

onion, garlic, ginger and chillies and

cook for 3 to 4 minutes or until onions

and garlic are light golden brown. Add

chicken stock, Char Sui sauce, Hoi Sin

sauce and soy sauce, mixing well.

4. Pour over lamb shanks and turn to coat

all over in sauce. Cover with lid and set

on LOW 6-8 hours or MEDIUM 4-6

hours.

5. Remove lamb shanks from pan and set

aside, keep warm.

6. Select HIGH setting and boil sauce

uncovered for 15-20 minutes or until

sauce has thickened slightly, stirring

occasionally.

Serve lamb shanks on steamed rice or potato

mash with sauce spooned over.

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