Silvercrest HG07975 Bedienungsanleitung Seite 42

˜ Deep fry
Japanese fried chicken
x 4–6
Ingredients
1200 g Chicken thigh (cubed)
3 tbsp Rice wine
3 tsp Sugar
6 tbsp Soy sauce
3 tbsp Ginger (minced)
3 clove Garlic (minced)
2 Egg
120 g Cornstarch
1 l Cooking oil (The amount can vary
according to the size of the pot . The
cooking oil should cover the chicken)
Preparation
In a bowl, marinate chicken with rice wine,
sugar, soy sauce, ginger and garlic . Set
aside for at least 15 minutes in the fridge .
Add egg and cornstarch to the chicken . Mix
well .
Pour the cooking oil in a cooking pot .
Set the induction hob to 180 °C and heat
for around 10 minutes (see "Power level and
temperature setting") .
Press to switch to deep fry mode
(see "Cooking modes") .
Carefully lower chicken into cooking oil .
Deep fry the chicken for 5 to 7 minutes until
golden brown (max . 300 g diced chicken in
the pot at the same time) .
To avoid spilling the cooking oil, very
carefully and slowly lift the chicken from
cooking oil with a skimmer spoon or tongs .
40 GB/IE
˜ Soup
Potato soup
x 3–4
Ingredients
750 g Potatoes (cubed)
3 Frankfurters sausages (cubed)
150 g Celery (cubed)
1 Leek, about 250 g (sliced)
2 White onions, about 150 g (sliced)
3 Carrots, about 250 g (cubed)
1 l Chicken stock
1 tsp Marjoram
1 Bay leaf
30 g Parsley (chopped)
1 tbsp Cooking oil
1 dash Salt
1 dash Pepper
Preparation
Preheat the induction hob to power level
1600 W (see "Power level and temperature
setting") .
Add the cooking oil to a large cooking pot .
Add the onions and fry until they start to
brown (around 5 minutes) .
Add the marjoram, potatoes, leeks, carrots,
sausages, parsley and celery to the cooking
pot and fry with the onions for a further
2 minutes .
Pour in the chicken stock and add the bay
leaf .
Cover the cooking pot with a lid and
press to switch to the soup mode
(see "Cooking modes") .
Cook for 90 minutes .
Stir the soup occasionally .
Season with salt and pepper to taste .