|Chicken portions/8 small chicken joints||4 Large, skinned|
|Oil||30 Milliliter (2 Tablespoons)|
|Jam||30 Milliliter (2 Tablespoons)|
|Clear honey||30 Milliliter (2 Tablespoons)|
|Lemon juice||30 Milliliter (2 Tablespoons)|
|Sherry||30 Milliliter (2 Tablespoons)|
|Canned water chestnuts||8 Ounce, drained (1 Can, 225 Grams)|
|Canned baby corn||15 Ounce, drained (1 Can, 425 Grams)|
|Canned bamboo shoots||8 Ounce, drained (1 Can, 225 Grams)|
|Onions spring||6 , chopped|
1. Place the chicken on an ovenproof plate, brush with the oil then cook, uncovered, on the low rack on Combination for 20-28 min or until the chicken is tender.
2. Place the jam, honey, lemon juice and sherry in an ovenproof glass bowl and heat on Microwave Power HIGH for 1 1/2 min then stir well until blended together.
3. Transfer the chicken to a suitable serving dish and scatter the water chestnuts, corn cobs and bamboo shoots over with the chopped spring onions.
4. Pour the sauce over the chicken then heat on the low rack, uncovered, for 10-12 min on Microwave Power HIGH.