Ingredients
Ingredients
- 1 clove garlic
- 1/2 onion
- 20 g olive oil
- 1/2 green capsicum, Chopped into 2cm squares
- 500 gram chicken thigh, Chopped into 3cm pieces
- 2 tablespoon soy sauce
- 2 tablespoon tomato sauce
- 1 teaspoon white vinegar
- 1-2 teaspoon cornflour
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Butterfly
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Simmering basket
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1.Place 400g rice into Steamer basket and rinse until water runs clear.
2. Place 900g water into TM bowl, and then put basket into place
3. Cook 16 mins/Varoma/speed 2 (or to your liking)
4. Remove basket using the TM spatula
5. Fluff the rice and place into Thermoserver to keep warm
6. Rinse and dry mixing bowl
7. Chop garlic and onion in bowl, 5 sec/speed 8
8. Add oil and saute 3 mins/Varoma/speed 1
9. Insert butterfly and add chicken, cook 15 mins/100C/
"Counter-clockwise operation" speed 110. Add all other ingredients and cook a further 5mins/100C/
"Counter-clockwise operation" speed 1 or until sauce thickens 11. Serve with rice
To cook rice
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
Hi, thanks everyone for your comments. I have re-tested this recipe, and have found that it works best for the chicken on
"Counter-clockwise operation" . Also, leave your chicken cut up in at least 3cm pieces, smaller pieces may still shred.
Not sure if you have updated this recipe since receiving the comments below but I made it tonight as per you instructions and unfortunately ended up with the dry brown mush with bits of capsicum through it. Not sure why the butterfly is needed? It just turns the chicken in to a purée.
I found that doing the chicken like this really dried it out and while it tasted fine, the texture was revolting ..... sorry!!!
I made this for dinner and added half a chopped zucchini. I used the butterfly but slowed the speed to 2 and used reverse. The chicken was still slightly more shredded than I like it. I think if you leave the chicken in slightly larger pieces or use chicken breaat instead it would retain its structure more. Even so it's delicious
thanks for a great recipe!
Happy Cooking!
Hi, I think I've realised what the problem is - are you using chilcken tenderloins? i think these are too thin to use, and they cook quickly and therefore turn to mush. I apologise - they probably weren't a good suggestion. maybe try it with chicken thigh, and don't cut it too small. i tested this again, and the smaller parts of thigh can get a bit mashed, but generally the larger bits of chicken will stay in tact.
I hope this helps, Sharene
Tried making this with the blade on reverse, still within 6 minutes the chicken was mince.
Could you perhaps explain why this would have happened?
Hi, Melraff, did you use the butterfly?
Unfortunately my chicken became a paste! Not sure what I did wrong but the chicken was no longer in pieces but mashed!
Hi Jackie,
Sorry to hear that. I didn't have that problem with the chicken and using the butterfly, but next time I make it, I'll try it as you suggested and see how it goes.Thanks for your comment.
I made this a couple of weeks ago. Unfortunately using the butterfly attachement made the chicken almost a powder and dried it out. Good recipe but I would recommend putting it on reverse at step 9 instead of using the butterfly attachment
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