Ingredients
Chilli Sauce
- 100 g Red Chillies, deseed to reduce heat
- 20 g ginger, peeled
- 20 g garlic
- 100 g vinegar
- 1 tsp salt, or to taste
- 1 tsp sugar, or to taste
Ginger & Spring Onion Sauce
- 120 g ginger, peeled
- 1 bunch spring onions, green part
- 100 g oil
- 1 tsp salt, or to taste
Chicken & Rice
- 1 chicken, whole, max 1.8kg
- 20 g garlic
- 1 bunch spring onion, white / light green part
- 10 g ginger, peeled
- 20 g eschalots
- 1 tbsp oil
- 400 g rice
- 1-1.5 l chicken stock, or water
- 2 tsp Chinese wine
- 1 tsp sesame oil
- salt
Soya Sauce
- 2 tbsp soy sauce
- 2 tbsp sesame oil
- 2 tbsp chicken stock
Summary of ingredients (total of above)
- 1 chicken, whole, max 1.8kg
- 400 g rice
- 100 g Red Chillies, deseed to reduce heat
- 150 g ginger, peeled
- 40 g garlic
- 20 g eschalots
- 1 bunch spring onion
- 110 g oil
- 100 g vinegar
- 1-1.5 l chicken stock, or water
- Chinese wine
- sesame oil
- soy sauce
- salt
- sugar
Accessories you need
-
Varoma -
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Place chilli, ginger, garlic into TM bowl and blend for 5 seconds on speed 7. Scrape down and repeat until smooth.
- Add vinegar, salt and sugar to taste. Blend for 1 minute on speed 7.
- Pour into serving bowl or jar. Rinse TM bowl for next step.
- Place ginger into TM bowl and blend for 5 seconds on speed 7. Scrape down and repeat until smooth.
- Add oil, salt to taste, and blend for 10 seconds on speed 7.
- Cook for 5 minutes at 100C on speed 2.
- While cooking, chop the green part of spring onions to roughly 1/2 cm pieces.
- Add spring onions (reserving some as garnish) and cook for 1 minute at 100°C on speed 2.
- Pour into serving bowl or jar. Rinse TM bowl for next step.
- Place chicken in the Varoma base elevated on a trivet or chopsticks (something to not block the steam holes), with the Varoma lid underneath to catch drips. Set aside.
- Place garlic, ginger and eschalots into TM bowl and chop for 5 seconds on speed 5. Scrap down.
- Take out half of the mixture and stuff it into the chicken cavity.
- Stuff white / light green part of spring onion into the chicken cavity.
- In a small bowl, mix Chinese wine, salt and sesame oil. Rub all over chicken.
- In the TM bowl with chopped garlic, ginger and eschalots mixture, add oil and saute for 2 minutes at Varoma temperature on speed 2.
- Add rice, salt to taste, and saute for 1 minutes at 100°C on Reverse
"Counter-clockwise operation" speed 2. - Transfer rice into steamer basket. Set aside.
- Add 1L chicken stock into TM bowl. Set Varoma into position and steam for 45 minutes at Varoma tempature on speed 3.
- Place basket of rice into TM bowl and return Varoma back into position. Carefully turn the chicken over, allowing the liquid in the chicken cavity pour into the TM bowl.
- Top up with more chicken stock or water enough to cover the rice (all the rice is in liquid).
- Cook for 15 minutes at Varoma temperature on speed 3.
- Remove Varoma and remove basket of rice with TM spatula. Transfer rice to ThermoServer.
- Check chicken is cooked through, if not, continue cooking at Varoma temperature on speed 3 without the basket of rice (time dependent on the chicken).
- Pour out chicken soup into serving bowls, reserving approximately 2 tablespoons in TM bowl.
- Chop up chicken.
- In the TM bowl with approximately 2 tablespoons of chicken soup, add soy sauce and sesame oil, mix for 5 seconds on speed 5.
- Serve with cucumber, garnish with spring onion, coriander and fried shallots.
- Enjoy!
Chilli Sauce
Ginger & Spring Onion Sauce
Chicken & Rice
Soya Sauce
Serve
Tip
Rinsing the TM bowl roughly is all that is needed in between the different components.
This recipe is based on a 1.8kg whole chicken, reduce time in step 19 if the chicken used is smaller.
Instead of a whole chicken, chicken pieces can be used instead, e.g. thigh, breast, drumsticks, etc. Just make sure when placing the chicken pieces in the Varoma base and tray, the steam holes are not ALL blocked. Reduce time in step 19, depending on the type of pieces, e.g. for chicken thigh, approximately 15 minutes for step 19.
This recipe is based on Jasmine rice, adjust the time in step 19 & 22 e.g. for brown rice, approximately 30 minutes for step 19 and 30 minutes for step 22.
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.
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