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Silvercrest IAN 321529 SSC 200 C1 Manual

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SilverCrest SSC 200 C1
English - 55
9.4 Asian orange chicken
For 4 people
Ingredients:
3 - 4 boneless, skinless chicken breasts
3 teaspoons corn starch or cornflour
2 teaspoons cooking oil
1 teaspoons rice vinegar or light balsamic
vinegar
3 teaspoons soy sauce
1/2 teaspoon sesame oil
150 grams orange marmalade
4 teaspoons brown sugar
1/2 teaspoon salt
1 stick of lemon grass
A little ground pepper
2 teaspoons unpeeled sesame
1 red chilli
We also recommend:
Cooked rice
Method:
Mix the brown sugar, rice vinegar, orange marmalade, sesame oil and soy sauce in a large bowl. Season
with salt and pepper.
Put the marinade to one side.
Rinse the chicken breasts off in cold water and pat dry with kitchen roll.
Then cut the meat into small pieces.
Put the corn starch/cornflour into a freezer bag or a bowl.
Add the pieces of meat and mix together until the meat is coated.
In a pan, gently heat the sesame oil and fry the chicken until golden brown. The meat does not need to be
cooked through in the pan, as it will continue to cook in the slow cooker.
Now add the chicken and the marinade to the slow cooker. Carefully mix the ingredients.
Remove the outside leaves of the lemon grass and chop the bottom end finely. Then flatten slightly using a
meat tenderiser or a small pan.
Then add the lemon grass to the slow cooker.
Close the lid (2) and cook for 4-5 hours on LOW or 2-3 hours on HIGH.
Finally, sprinkle the sesame over the orange chicken.
If you would like the dish a little hotter, you can add a finely chopped red chilli.
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