Main dishes - meat

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thumbnail image 1
Preparation time
1h 30min
Total time
1h 30min
Portion
4 portion(s)
Level
medium
  • TM 6
  • TM 5
  • TM 31
published: 2014/11/05
changed: 2022/09/22
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Ingredients

Chook:

  • 1 size 16 free range or organic chicken, 1.6 kilos max
  • 1 handful of course salt
  • 1 bunch spring onion
  • 1 Piece of Ginger (fresh)
  • 1 tablespoon Lime juice
  • 1500 grams water

Green Sauce:

  • greens from the bunch of spring onions
  • 1 large knob fresh ginger, peeled
  • 1/2 green chilli fresh, optional
  • 1 tablespoon Lime juice
  • 1 tablespoon light soya sauce
  • 1 tablespoon chinese cooking wine
  • 1-2 tablespoon chicken broth, i.e. the steaming liquid from the chook

Red Sauce:

  • whites from spring onions
  • 1 red chilli
  • 1 clove garlic
  • 1 small tomato
  • 1 small knob of Ginger
  • 1 level teaspoon paprika
  • 1 tablespoon light soy sauce
  • 1 tablespoon Lime juice
  • 1 tablespoon chinese cooking wine
  • 1-2 tablespoon chicken broth, i.e. the steaming liquid from the chook

Soya Sauce:

  • 2 tablespoon light soya sauce
  • 3 tablespoon sesame oil toasted if possible
  • 3 tablespoon garlic infused oil
  • 2 tablespoon chicken broth

Rice:

  • 400 grams white rice
  • fat trimmed from the chook
  • 1 level teaspoon Veg or peanut Oil
  • 2 cloves garlic
  • 2 shallots
  • 1 small knob of Ginger

Garnish:

  • 1 Small Cucumber sliced
  • 1-2 tomatoes, sliced
  • reserved spring onion greens
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Recipe's preparation

    Salt Exfoliation and Steam
  1. This dish is much easier to make than this recipe seems
  2. First take the bunch of spring onions and cut the roots and about 4cm of the tips off and reserve for the chicken. Then cut the whites from the greens. Keep the whites for the red sauce and the green ends for the green sauce. Separate a few stalks of the greens to garnish the soup at the end.
  3. Trim the fat around the bum and neck of the chook and place in the freezer, to use for the rice.
    Rinse your chook in a clean sink then massage the handful of salt into the skin and exfoliate your chook. Yes exfoliate it! This will yield a springy clean skin. Rinse well including inside the cavity.
  4. In your mixing bowl combine the spring onion roots and tips as well as the ginger and vinegar. Puree on for 5-7 secs/speed 9 or until broken down to a course paste.

    Rub this paste inside the cavity of your chook and place breast side down in the Varoma base with the lid underneath to catch drips.
    Leave for at least an hour to come to room temperature if you feel comfortable doing so. Or at least while you prepare everything else.
    5. Rice Preparation
  5. Wash the rice until the water runs clear. Leave the rice to soak for ten minutes before straining into the basket and leaving to drain.In the mixing bowl chop the reserved chicken fat 5 secs/speed 6
    then add the vegetable oil and sauté for 3 mins/Varoma/speed 2.
    Add the garlic, shallots and ginger and chop 5 sec.s/speed 6. Scrape down and repeat if needed. It should be finely diced
    Add the rice and sauté for 3 mins/Varoma//speed 2.Counter-clockwise operation"Counter-clockwise operation"

    Tip back into the basket and set aside. Give the bowl a quick rinse.
    6. Green Sauce
  6. Add all the ingredients except the broth to the mixing bowl and puree 5 secs/speed 7
    Scrape down and puree 5 secs./speed 9. Repeat if needed to make as smooth a paste as you can.

    Scrape into a serving dish and set aside.When the chicken is cooked you can add the broth to thin the sauce.

    No need to wash the bowl for the next sauce.
    7. Red Sauce
  7. Add all the ingredients except the broth to the mixing bowl and puree 5 secs/speed 7
    Scrape down and puree 5 secs/speed 9

    Scrape into a serving dish and set aside.When the chicken is cooked you can add the broth to thin the sauce.

    No need to wash the bowl for the next step.
    8. Steaming the Chook
  8. Add the water and lime juice to the mixing bowl and place the Varoma on top with the chicken,
    Set to steam for 30 mins./Varoma/Speed 2.
  9. Add the basket of rice to the mixing bowl and using tongs carefully turn the chook over making sure you tip the liquid in the cavity into the bowl.

    Set to steam for 15 mins/Varoma/speed 2.
  10. Remove the rice with the spatular and place into your Thermo Server while you set the chook to cook for another 15 mins./Varoma/speed 2.



    Tip the chook so the liquid in the cavity runs into the bowl then remove the Varoma with the chook and set aside to rest.
    11. Serving
  11. Chop your chook Chinese style, into bite size pieces on the bone. I find a pair of kitchen shears works well if you don’t have a cleaver.

    Lay alternating slices of tomato and cucumber on small plates and arrange the chopped chicken slightly overlapping the vege. Drizzle some of the soya sauce over the sliced chook.

    Grease a small bowl or ramekin with toasted sesame seed oil and pack with rice. Tip out your moulded rice next to the chicken.

    Garnish the soups with the reserved thinly sliced spring onion.

    Serve the chicken and rice with your Green, Red and Soya Sauces and the soup.

Tip

You don't have to make all three sauces, but it is outstanding with them

And its easy... just seems long


Left over rice can be used for fried rice.


Left over sauces can keep in the fridge for up to two weeks and served on the side of other asian dishes, used in asian style dressings or added to stir fry's.

Thermomix Model

  • Appliance TM 6 image
    Recipe is created for
    TM 6
    For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • Appliance TM 5 image
    Recipe is created for
    TM 5
    If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
    For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
    Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
  • Appliance TM 31 image
    Recipe is created for
    TM 31

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Recipe's categories:
1st main course 2nd main course Main course Autumn Carnival Chinese New Year Christmas Easter Father's Day Grandparent's Day Halloween Mother's Day New Year’s Eve Ramadan Spring Summer Valentine’s Day Winter Chinese Vietnamese Creative Natural Latin America Buffet Holiday Party Picnic Dinner Lunch Snack Egg free Non-dairy Steam cooking Steam cooking with Varoma Meat dish

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HAINANESE CHICKEN RICE
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Comments

  • 5. August 2015 - 22:05

    I just realised that I was quite new to the tmx back then and now realised cooking times need to be adjusted for the TM5.  I still talk about this dish tmrc_emoticons.)

  • 12. November 2014 - 23:07

    Tried this today, with all 3 sauces.  Didn't  quite taste like mums but the flavours were there tmrc_emoticons.) yum.  It was a hit with us and my old man!  so that is a good sign.  I think i may need to tweak the cooking times?  Rice seemed a bit over cooked.  but otherwise yummy still! Good work!

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