Ingredients
Sauce
- 10 centimetres Ginger, peeled
- 1 red shallot, halved
- 4 cloves garlic
- 3 spring onions, roots removed
- 4 Chillies, with or without seeds
- 1 tablespoon peanut oil
Masterstock
- 1 stalk lemongrass, cut into 3-4 pieces
- 3 Kaffir lime leaves
- 1 cinnamon quill, broken into 3-4 pieces
- 2 star anise
- 10 peppercorns black
- 1000 grams water
- 450 grams soy sauce
- 150 grams Chinese cooking wine (shao xing)
- 50 grams coconut sugar or palm sugar
Chicken
- 1 whole chicken size 15-16
Rice & Vegetables
- 300 grams jasmine rice, washed
- 900 grams water
- 1 bunch broccolini
- 2 Bok Choy/Pak Choy, washed & split in half
Accessories you need
-
Varoma -
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place prepared sauce ingredients in
"Closed lid" and blend 3 sec, speed 7.Scrape down sides and saute for 2 mins, Varoma, speed 1.
Remove half of the spice paste & set aside.
Add prepared Masterstock ingredients to
"Closed lid" .Place your chicken in the Varoma breast side down & place on
"Closed lid" , 55-65 mins, depending on chicken size, Varoma, speed 1.When chicken is cooked, remove from Varoma and place in an ovenproof container in a warm oven.
Strain the masterstock from
"Closed lid" & add 250-350ml to the reserved spice paste, use this to baste the chicken as it rests while you cook the rice & vegetables.Allow remaining masterstock to cool, then freeze.
Pour water into
"Closed lid" , rice into simmering basket.Place broccolini evenly in Varoma and Bok Choy on Varoma tray.
16 mins, Varoma, speed 2.
Carve chicken & serve with rice & steamed broccolini & bok choy.
Pour over the remaining spice paste & masterstock mix, or divide into sauce dishes for dipping.
Sauce & Masterstock
Rice & Vegetables
To Serve
Tip
This can be prepared in the TM31. I have prepared this dish a number of times & have between 750ml & 900ml of masterstock remaining which I freeze.
The next time you make this dish, weigh your defrosted masterstock into "Closed lid" and add water to 1600g then add all ingredients except water, soy & chinese cooking wine.
After using the masterstock a couple of times you might want to adjust flavours with less sugar, more soy. More sugar & wine for a sweeter sauce, or add a dried chilli or 2 for extra spice.
As long as you cool the masterstock rapidly & freeze, and defrost overnight in the fridge to use the next day, your masterstock will continue to improve & become more intense over time.
Thermomix Model
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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
loved this. Thank you! Didn't have a few ingreds and still was delicious (eg lemongrass, ginger). My rice didn't cook properly but I was using Basmati not jasmine in my TM5 so maybe that was why, I just added more water and cooked it for another 5 mins and it was fine.
Even the kids liked it! It can be really hard introducing new meals to young kids but this passed for all. Delicious! I also like the idea of being able to freeze & reuse the masterstock. Thank you!
A delight to cook and most impressive to serve to discerning interstate foodie visitors. Thank you, will look for more of your offerings!
Absolutely delicious! Loved this recipe.