Preparation time
15min
Total time
1h 40min
Portion
--
--
Level
easy
- TM 6
published: 2022/08/12
Ingredients
“Wild” Chicken Salad
- 300 g brown rice
- 50 g wild rice
- 4 Radishes, trimmed and cut into pieces (approx. 3 cm)
- 1 carrot, cut into pieces (approx. 3 cm)
- 1 zucchini, peeled and cut into pieces (approx. 3 cm)
- 50 g Capsicum, deseeded and cut into pieces (approx. 3 cm)
- 1000 g water, plus extra for soaking
- 2 level teaspoons chicken stock paste, (see tips)
- 400 g chicken tenderloins
- Citrus Salt, to season
- ground black pepper, to season
- extra virgin olive oil, for drizzling
- 180 g lemon & caper aioli, (see tips)
- 1/2-1 lemon, juice only, to taste
- 60 g rocket
Accessories you need
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Varoma
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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. Insert simmering basket into mixing bowl and weigh rice into it. Transfer rice into a bowl, cover with water and leave to soak for 1 hour. Transfer rice into simmering basket and rinse until water runs clear.
- 2. Place vegetables into mixing bowl and chop 6 sec/speed 5. Transfer into a bowl and set aside.
- 3. Place water and stock paste into mixing bowl, then insert simmering basket with rinsed rice.
- 4. Place Varoma into position and weigh chicken onto it. Season with Citrus salt and pepper, then drizzle with oil. Secure Varoma lid and steam 15-20 min/Varoma/speed 2 or until chicken is cooked. Remove Varoma and set aside to allow chicken to cool.
- 5. Insert measuring cup. Continue to cook rice for a further 10-15 min/100°C/speed 4 or until rice is cooked. Remove simmering basket with aid of spatula and set aside to drain. Once drained, transfer rice into a large bowl and set aside to cool. Clean and dry mixing bowl.
- 6. Stir Lemon and caper aioli through rice.
- 7. Place cooled chicken into mixing bowl and shred 3 sec/ /speed 4 or until desired texture is achieved.
- 8. Transfer chicken into bowl with rice. Add lemon juice, rocket and reserved chopped vegetables. Season generously with extra Citrus salt and pepper before serving.
Tip
-To make your own stock paste & mayonaise, refer to the recipes on Cookidoo.
-You can replace chicken stock paste with vegtable stock paste.
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.
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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