Ingredients
1 Large Chicken(the best you can afford!
3 cm piece of ginger
4 spring onions-save 1/3 of the ends for garnish and chop them finely
3 garlic cloves
1 chilli, seeds and all
80 g soy sauce
80 g chinese cooking wine(optional)
1 tbsp sesame oil
2 tsp vegetable stock paste
1.3 litres of water(plus extra as needed)
350g wahed medium grain brown rice(you can use other rices but with this one all will cook at the one time!
2-3 bunches chinese greens of your choice cut as desired or as much as you can fit into the Varoma deep dish!
For Ginger Spring Onion Sauce
- 4-6 spring onions, green part only
- 3 cm ginger
- 25 grams olive oil
- 1/4 tsp salt
Accessories you need
-
Varoma -
Simmering basket -
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
- Place a couple of chopsticks, pieces of cutlery or even carrots onto deep Varoma dish. This is just to raise the chicken off the base and to allow steam to circulate.
Place Varoma lid under Varoma dish(to catch excess liquid)and place chicken in dish.
"Closed lid" - For the Marinade
Put ginger, spring onion(white part only), garlic and chilli into"Closed lid" chop 3 sec spd 7. Add soy, cooking wine, sesame oil and mix 5 sec spd 5.
Pour this mix evenly over the chicken.
Do not rinse bowl.
Next
Add 1.3 litres of water to the bowl.(rule of thumb is you will need at least 250g of water for every 15 minutes so if you need to cook for longer be mindful of this calculation(you do want some broth left as it is part of the dish)
Add stock paste to the water.
Insert the simmering basket into the"Closed lid" and weigh the rice and then give it a good wash. (leftover rice is amazing in salads too with a beautiful flavour).
Now layer up.
Simmering basket with washed rice in.
Thermomix lid on.
Varoma on, be sure to add residual marinade which will be on
lid.
Varoma lid on.
Cook 50-65 min, Varoma speed 2-3.Check rice at 40 min.(Remove and store in thermoserver when ready)
Chicken will be cooked after about 45-50 minutes and then falling off the bone by 75 minutes, it depends on how large the chicken was and how you like it really. It can be served in pieces or falling apart.
At 50 min check on liquid.
At this time I would take out the brown rice and put to rest in a Thermoserver. You can cook chicken longer if you choose.
You can also leave it just resting as is for at least an hour!
When chicken is ready to your liking take it out of the Varoma dish, keep warm in Thermoserver or other.
Whilst preparing your bowls put the Asian greens in the now empty Varoma deep dish 5-7 minutes V spd 3 or till cooked to your liking.
To Serve
I like to use deep bowl type plates.
Cut chicken up as you like or pull apart.
Put your greens on the base, some rice in the middle and then the chicken on the top.
Pour some of the delicous stock on top(use it all up, its delicious) and then garnish with some of the leftover spring onions! also make some of the Ginger/shallot sauce to go with it, a big dollop is nice.
Recipe to that is also on the recipe community. - Cut spring onion roughly and put into bowl.
Chop 3 sec spd 7. scrape. Then another 3 sec spd 7.
Put into small serving dish.
Put the ginger into TM"Closed lid" and chop 3 sec spd 7 till fine. Scrape down and add the oil.
Saute 2 min V speed 1.
Combine with spring onions mix and salt and stir till combined.
For the Chicken Set up
For Ginger Spring onion Sauce(pref do this first)
Tip
This is a great dish to do to serve either hot or cold.
When cold you have amazing succulent tasty chicken which you can use in salads, vietnamese rice paper rolls or sandwiches.
To shred chicken 4 sec R spd 4, scrape and do again till your liking.
The stock has an amazing flavour and I often use as a soup base.
The rice is beautiful as a base for a salad
Thermomix Model
-
Recipe is created forTM 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. -
Recipe is created forTM 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!
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
Angela Kim: Hi Angela, thankyou so much for taking the time to send me some feedback.
I just wish I could spread the recipe around more easily!
I am so pleased you enjoyed it, it is honestly one of the best things we do in our thermie and so easy!
Be sure to make the Chilli Jam it is amazing-with everything.
Amazing! I made this after watching Sarah make it in a Zoom Workshop. So easy and the whole family loved it.
Oh I am so glad and thankyou for commenting.
another thing to make it go further. keep all bones(even those from your plates)
put into simmering basket with some herbs, peppercorns and veg and fill with water than cook for an hour or so-lovely chicken stock for your next soup.
Made this for dinner after watching Sarah make this in a virtual cooking demo. Amazing & so full of flavour! Also, the meal goes a long way...left over rice and veggies to make a salad, shredded chicken for wraps and froze the broth to make a soup!