Ingredients
The Chook
- 1 size 16 free range or organic chicken, 1.6 kilos max
- 1 handful course salt
- 1 bunch spring onions
- 1 piece ginger
- 1 tablespoon lime juice, or rice wine or apple cider vinegar
- 1200 grams water
Green Sauce
- greens from the bunch of spring onions
- 1 large knob fresh ginger, peeled
- 1/2 green chilli, optional
- 1 tablespoon lime juice, or rice wine or apple cider vinegar
- 1 tablespoon light soy sauce
- 1 teaspoon Coconut Aminos, or 1 teaspoon honey
Red Sauce
- whites from spring onions
- 1 red chilli, deseed if you don't want it too hot
- 1 cloves garlic
- 1 small tomato, diced
- 1 small knob ginger, peeled
- 1 teaspoon paprika
- 1 tablespoon light soy sauce
- 1 tablespoon lime juice, or rice wine or apple cider vinegar
- 1 teaspoon Coconut Aminos, or honey
Soya Sauce
- 2 tablespoon Tamari soy sauce, or coconut aminos and salt
- 3 tablespoon toasted sesame oil
- 2 tablespoon chicken broth, reserved from steaming liquid
The Rice
- 400 grams white rice
- fat trimmed from the chook
- 1 teaspoon toasted sesame oil
- 2 cloves garlic
- 2 shallots, or 1/4 brown onion
- 1 small knob fresh ginger, peeled
To Garnish
- 1 Small Cucumber, sliced
- 1-2 tomatoes, sliced
- reserved spring onion greens, finely sliced
Paleo Rice
- 1 head Cauliflower
- same other ingredients as rice
- 1 size 16 free range or organic chicken, 1.6 kilos max
- 1 handful course salt
- 1 bunch spring onions
- 1 piece ginger
- 1 tablespoon vinegar, rice wine or apple cider
- 1 l water
- greens from the bunch of spring onions
- 1 small knob fresh ginger, peeled
- 1 tablespoon lime juice, or rice wine or apple cider vinegar
- 1 tablespoon light soy sauce
- 1 teaspoon Coconut Aminos, or 1 teaspoon honey
- 1-2 tablespoon chicken broth, i.e. the steaming liquid from the chook
- whites from spring onions
- 1 red chilli, deseed if you don't want it too hot
- 1 cloves garlic
- 1 small knob ginger, peeled
- 1 tablespoon light soy
- 1 tablespoon lime juice, or rice wine or apple cider vinegar
- 1 teaspoon Coconut Aminos, or honey
- 1-2 tablespoon chicken broth, i.e. the steaming liquid from chicken
- 2 tablespoon light soy sauce
- 3 tablespoon toasted sesame oil
- 3 tablespoon garlic infused oil
- 2 tablespoon chicken broth
- 400 grams white rice
- fat trimmed from the chook
- 1 teaspoon vegetable oil
- 2 cloves garlic
- 2 shallots, or 1/4 brown onion
- 1 small knob fresh ginger, peeled
- 1 Small Cucumber, sliced
- 1-2 tomatoes, sliced
- reserved spring onion greens, finely sliced
Accessories you need
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Varoma -
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
This nourishing dish is much easier to make than this recipe seems.
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.
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.
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.
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 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.
Tip the rice into the basket and set aside. Give the mixing bowl a quick rinse.
Add all the ingredients except 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. No need to wash the bowl for the next step.
Add all the ingredients 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. No need to wash the bowl for the next step.
Add the water and lime juice to the mixing bowl and place the Varoma on top. Set to steam for 30 mins./Varoma/Speed 2.
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. (Unless Paleo and making Cauli-Rice, then set for 10 mins)
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. (Unless Paleo and making Cauli-Rice, then remove cauli-rice and set chook for another 20 mins).
Check the chicken is cooked through. If not cook for another 10 minutes.
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.
Pour the stock directly into small serving bowls but leave 2 tablespoons in the bowl for the soya sauce.
Add all the Soya Sauce ingredients to the mixing bowl and mix for 5 secs/speed 6. Set aside in a serving bowl.
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.
To make this dish Paleo (Grain Free and GAPS friendly). Make cauliflower rice in place of the white rice. It is a really lovely, 'light', change.
Where you would wash and prep the rice in the above recipe follow the below instructions and proceed as normal.
Cut the florets from the cauliflower and roughly chop up the white stalk in pieces. Place the stalk pieces into the mixing bowl and chop for 3 secs./speed 5.
Add the florets and chop for 3 secs./speed 5. You can make your rice as chunky or fine as you like. I aim to get it about the size of normal rice grains, but you can make it cous cous texture as well (lovely with Tagines).
Remove the cauli-rice and rinse the bowl then proceed to chop the chicken fat, sauté and transfer to the basket as per the instructions above.
The only other change is to set the cauli-rice and chook to cook for 10 minutes when you first turn it over and then remove your cauli-rice and cook for 20 more minutes.
I usually make this dish with cauli-rice and make it completely Paleo, but not always. Sometimes I feel like the dish of my memories and then we indulge in white rice.
The Chook's Spa Treatment - Salt Exfoliation and Steam
Prep the Rice
Green Sauce
Red Sauce
Cook The Chook
To Serve!
PALEO Cauli-Rice
Tip
You don't have to make all three sauces, but it is lovely with them all and it really is easier than it seems at first.
I always used to order this dish out, not I cannot imagine doing so as it is so much better at home.
Left over chicken can be reheated in left over stock or used in Chinese noodle soups.
Left over rice can be used for amazing 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.
However, in my household there are NEVER any left overs, even if I have to sit at the table for a few hours!
Thermomix Model
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Recipe is created forTM 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.
Comments
How can you not love this dish?
Amanda
This was the most authentic recipe I'll never buy this meal as takeaway again! Would recommend doubling the green and red sauces as they were delicious. I used chicken Maryland pieces with a great result, next time I will source breast fillets with the skin on for ease of serving.
Hainanese Chicken Rice - Absolutely fabulous and so fun to make! I love that all parts of the spring onion are used so no wastage. The sauces are a flavour sensation that got even better over time (we used the sauces on BBQ steak and grilled chicken during the week). I included the chili seeds in both the red and green sauces. The rice was perfect - not soggy at all - and so flavoursome. Also loved the freshness of the tomato/cucumber garnish. This was a big hit in our house! Thanks for sharing!
Fantastic recipe. Quite a few elements, but not that complicated at all. And the result is delicious! Thanks.
Used to make this on the stove but so much easier using the thermie. Thanks for a great recipe
OUTSTANDING!!!!! Thank you Thank you - just like I remember from the restaurants when I worked in Asia - so good!
YUM, favorite thermomix meal I've made,my toddler and husband love it. Recipe looked a bit long and lots of ingredients, but once I cooked it, I realized it was actually quite easy and not as many ingredients as I thought as you use a lot of the same ingredients in different steps. Next time I will just make the red sauce, the soy and green sauce were good but we loved the red sauce lot. Will be a regular meal In our house for sure !
Hi there, did anyone else find their rice sticking to their bowl when sauteing? Not entirely sure how to clean it out quickly before making the green sauce. Anyone have any tips?
Just like Singapore, thanks, 5 stars
Thank you for sharing!!! This is one of my fave dishes and youve nailed the flavours! There was barely enough to go round in our family of 2.5
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