Ingredients
- 4 pieces chinese sausage
- 10 piece chinese dried mushrooms, shitake
- 1 tablespoon shao sing wine, chinese rice wine
- 2 spring onions
- 2 spring onions, sliced finely
- 1 egg
- 1 --- piece fresh ginger, thumb size
- 1 tablespoon soy sauce
- 1 heaped tablespoon cornflour
- 1 teaspoon salt flakes
- 1 teaspoon sugar
- 1 tablespoon sesame oil
- 350 gram rice, long grain
- 350 gram boneless chicken thighs chopped
Accessories you need
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Varoma -
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Reconstitute mushrooms in hot water for 15 mins. Then drain & squeeze out. Keep the soaking liquid.
Slice mushrooms and mix with wine and 1 teas sesame oil. Set aside
Mince the ginger & spring onions SP 6, 3 seconds. Place chicken, sausage & all seasonings in Varoma and mix together. Add mushrooms. Nestle whole egg in chicken mixture.
Rinse rice and put in TM steamer basket in bowl with leftover mushroom stock. Top up with boiling water to make 900g water. Put Varoma on top and cook for 17 minutes, SP 4 Varoma.
Remove egg and check rice is cooked.
Shell egg and add to chicken mixture and mix with rice. Garnish with spring onions.
Tip
chinese sausages & dried mushrooms can be found in the Asian section of most supermarkets. They can also be found in Asian grocers too!
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
Love this! So quick and easy!
I have grown up eating this, but it was always one of those dishes that my my mum or grandma made. This tastes just as good! So happy I can now easily make this for my kids too, my 3 yr old loves it! Thank you!
Mmm maybe try using crux towel to stop hard to clean Varoma but allow steam to penetrate....?
Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729
Mmmm maybe use a lean crux towel in the base to stop messy Varoma...??
Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729
Made this taking into consideration a few of the comments. So I put baking paper in the varoma with a few slits (not round holes) and when the time was up the rice and egg were cooked perfectly, but the chicken was stil fairly raw.. Took out rice and egg and put chicken back on for another 10 minutes. Ended up with a lot of juices so poured them into the rice for flavour, but this maybe made it a bit wet. Will definitely make again. Yum.
@season: Its okay, but lots of work to clean it up afterwards.
Is that because of the chicken "juices" cooking in the Varoma holes?
Try placing a layer of baking paper under the chicken and piercing some steam holes in that = much cleaner to clean
Anni Turnbull
Hi, with the cooked egg, do you just slice it or mince it through the rice?
love it!
Since i came to Australia, looking for easier way to cook this dish. Was using a rice cooker to cook it before i discover Thermomix. Its okay, but lots of work to clean it up afterwards.
i got my tm31 for about 3 weeks now, and i've cooked twice with this recepy.
However, i modify a bit on the second time when i cooked it with something like the following.
8 pieces chinese sausage (love my lub chong) :P12 piece whole chinese dried mushrooms shitake1.5 tablespoon shao sing wine chinese rice wine
half a garlic1 spring onion sliced finely2 egg s1 --- piece fresh ginger thumb size1 tablespoon soy sauce 1 heaped tablespoon cornflour half teaspoon salt flakes 1 teaspoon sugar 1 tablespoon sesame oil 350 gram brown rice 350 gram boneless chicken thighs chopped
the cooking methods are the same, beside i found that i need to give it a stir the chicken mix about half way thru. Also, since i'm using brown rice instead of normal rice, i cooked it for about 22/25 minutes instead of 17/20 minutes. I put the eggs in about 12 minutes so that it is not overcooked.
thanks for such a wonderful recepy.
Well done Tess, Sometimes if the Varoma is very full I make sure that I poke some holes in the food to allow the steam to come thru. Enjoy your machine!
Sarah Wong
I've only had my TM a few weeks so there's a few things I wasn't sure of, and perhaps that will come with experience.
Initially I put the chicken/sausage/mushroom combo in the main Varoma bowl, but some of the chicken didn't seem to have got enough steam to cook fully so I ended up transfering it up to the tray and giving another 5 minutes (without the rice).
I also wasn't quite sure what to do with all the other ingredients, so I ended up putting it all (including all of the seasame oil and the rice wine) in with the spring onion and ginger mix and giving it a whiz to make a sauce, then stirring that through the meat before steaming.
It was delicious, and will be perfect for taking to work for lunch.
Julie-Ann