Ingredients
Steamed Chicken
- 700 g Chicken fillets, Preferably Maryland, Breast or Thigh (and skin on)
- 1 tsp sesame oil
- 1/2 tsp salt
- 1 tbsp Chinese shaoxing wine, Optional
Chicken Rice
- 1 tbsp Fried onion, ginger & garlic in oil, Pre-made (see recipe "Fried OGG Sauce"
- 380 g Jasmine rice, washed & rinse in TM basket
- 1 tsp Butter
- 1 tsp salt
- 1000 g Hot water or chicken stock
Chilli Sauce
- 30 g ginger, cleaned and sliced
- 100 g long red chilli, remove seeds to reduce "heat"
- 4 cloves garlic, peeled
- 80 g white vinegar, 20
- 20 g sugar
- 1/2 tsp salt
Green Shallots & Ginger Sauce
- 2 stalks spring onions, cut very thinly
- 100 g Young ginger, cleaned and sliced
- 70 g extra virgin olive oil
- 1/2 tsp salt
Garnishing/Served with/Plating
- 1 piece cucumber, cut into slices
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Marinate chicken fillets with sesame oil and salt. In the Varoma dish, place a pair of fork/spoons in the dish and place chicken on top (this is to help steam circulate). Set aside.
"Counter-clockwise operation" - Wash and rinse rice in TM basket and add the fried onion, ginger & garlic mix, butter and salt to the rice and mix well.
Place 1000g of hot water or chicken stock into TM bowl and then place the rice basket into TM bowl. Then place the Varoma with chicken on top to s team.
Set Varoma into position and steam rice and chicken for 20-23 minutes (depending on the size of the chicken fillets).
Once chicken is cooked, run it through cold water and leave it in a cold bath for about 30 mins. - Place all ingredients into TM bowl and mixed 30 secs on SP8. Ready to serve.
- Chop ginger for 5 seconds on SP7. . Add 70g of oil and cook for 2 minutes on 100C and SP1. Add to thinly sliced onions.
- Serve chicken rice with chilli sauce, green sauce and sliced cucumber or steam green vegetables.
Steamed chicken
Cook Rice & Steam Chicken (at the same time)
Chilli Sauce
Green Ginger & Shallots Sauce
Garnishing
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.
Comments
You mention a recipe for 'Fried Onion Ginger Garlic sauce'. Where to find the recipe?
The chilli sauce is amazing. Tasted very authentic.
I used lime juice instead of vinegar.
Am I missing something Shirley. I can’t see any temperature settings or speed. Assuming Varoma temp in first mixing speed.
Superrrr yummy and so easy!!! It's definetely worth waiting for a good recipe. Thank you so much Aunty Shirley for sharing this amazing recipe. Love it!