- TM 5
Ingredients
RICE
- 5 cm ginger
- 3 cloves garlic
- 20 grams sesame oil
- 1 generous pinch of salt
- 450 grams Jasmine rice
MARINADE FOR CHICKEN
- 3 cm ginger
- 2 cloves garlic
- 25 grams Chinese shaoxing wine
- 25 grams light soy sauce
- 5 grams sesame oil
- 400 grams chicken breast, halved lengthwise
STEAMING BROTH
- 1500 grams water
- 10 grams Chicken stock powder or TM chicken stock
CHILLI DIPPING SAUCE
- 3 cm ginger
- 1 clove garlic
- 8 Stalks of Spring Onion, green parts only
- 3 green chillis
- 1 tablespoon light soy sauce
- 2 tablespoon chicken broth, from steaming
- 3 tablespoon apple cider vinegar
SOY SAUCE FOR CHICKEN
- 3 tablespoon light soy sauce
- 4 tablespoon sesame oil
- 3 tablespoon chicken broth
Accessories you need
-
Varoma -
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Add ginger and garlic into
"Closed lid" and chop for 5 seconds speed 7.2. Add sesame oil and salt into bowl and cook for 1 minute/100 degrees/speed 1.
3. Add the jasmine rice into the
"Closed lid" and mix for 1 minute/100 degrees/speed 2.5.4. Pour rice out into simmering basket and set aside.
1. Add all ingrediants, apart from the chicken, and combine for 30 seconds/speed 7.
2. Line the tray of your varoma dish with baking paper and place chicken breasts in varoma. (This is so the marinade doesn't drip through the varoma!)
3. Pour marinade over chicken ensuring the chicken is all coated.
1. Add the water and stock powder to
"Closed lid" . Place varoma containing the chicken on top. Steam for 16 minutes/varoma/speed 3.2. Once chicken is cooked, remove the varoma and add the simmering basket containing the rice into the
"Closed lid" with the MC in place.3. Cook rice for 14 minutes/varoma/speed 3.
4. Once the rice is cooked, remove the simmering basket and pour stock into a separate bowl. Reserve some of the stock for your chilli dipping sauce. The remaining stock can be served alongside your chicken rice as soup.
5. Meanwhile prepare the soy sauce that pours over the top of the chicken. In a separate bowl mix together light soy, sesame oil and broth until well combined. Pour over chicken.
1. Add all ingrediants into
"Closed lid" and chop for 30 seconds/speed 10.** If the sauce is still quite thick and paste like, thin it out with a combination of more broth and apple cider vinegar. Just keep tasting the sauce as you go. The sauce is meant to have quite a zing to it!
RICE
MARINADE FOR CHICKEN
STEAMING THE CHICKEN AND RICE
CHILLI DIPPING SAUCE
Tip
It may seem like a tedious process to but it IS easier than it seems!
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.
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