Deep Fry; Soup - Silvercrest SIKP 2200 A1 Bedienungs- Und Sicherheitshinweise

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.

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.
GB 19