Ingredients
Asian Soupy Risotto
- 200 grams chicken breast
- 100 grams basmati rice
- 100 grams Jasmine rice
- 30 grams Chopped Ginger
- 2 teaspoon chicken stock paste
- 1 teaspoon fish sauce
- 1 heaped teaspoon Chopped Spring onions, to top
- 2 Boiled eggs - sliced, To top
- 1 litre water
- 1/2 teaspoon saffron
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I'm cooking this todayRecipe's preparation
1. Place 2 inches ginger and 1 onion bulb in Thermomix bowl. Chop on speed 5 for 3 seconds:
2. Using the spatula, scrape down sides, add 40g canola oil and 300g cubed chicken breast. Saute for 5 minutes on 100°, reverse speed soft.
3. Add the following and cook for 25 minutes, 100°, reverse speed 1.5:
100 grams basmati rice
150 grams jasmine rice
1 tsp fish sauce
1 tablespoons chicken stock paste
1L water
½ teaspoon saffron
4. Immediately pour into thermoserver (or serving dish) and cover for 5 minutes or so, to allow juices to soak in.
5. Top with chopped spring onions and squeeze a bit of lemon juice to taste. Add boiled egg as a special treat.
Asian Chicken Soupy Risotto
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.
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Comments
How many serves does this make for dinner?
Thanks! I've never tried turmeric, but i will now
Glad you liked this -- it's a family favourite, especially during winter time.
Loved this, I did use Tumeric, 1tsp, instead of saffron. It was a very tasty, quick dinner.
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