Ingredients
- 20 g fresh ginger, peeled
- 2 cloves garlic
- 1 fresh red chilli (deseeded if preferred), (optional - plus extra thinly sliced to serve)
- 500 g skinless chicken breast (or sinew free pork fillet), diced
- 1.5 tbsp soy sauce
- 1.5 tbsp oyster sauce
- 1 tbsp Chinese rice wine(Shao Hsing)
- 1.5 tbsp sesame oil
- 1.5 tsp raw sugar
- 1.5 tbsp cornflour
- 80 g carrot, cut into pieces
- 10 g Dried Shitake Mushrooms, sliced
- 140 g canned water chestnuts, drained
- 3 sprigs fresh coriander, leaves only (plus extra to serve)
- 1 tbsp olive oil
- 8 iceberg lettuce cups, to serve
- 1-2 spring onion/ shallots, trimmed and finely sliced to serve
- fresh lime wedges, to serve, optional
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Describe the preparation steps of your recipe
1. Place ginger, garlic and chilli (if using) into mixing bowl and chop 5 sec/ speed 7. Transfer into a seperate bowl and set aside.
2. Place 250g chicken (or pork if using) into mixing bowl and mince 3 sec/ speed 7. Transfer to bowl with ginger mixture. Repeat with the other 250g chicken (or pork) then return all mince and ginger mixture to mixing bowl.
3. Add soy sauce, oyster sauce, chinese rice wine, sesame oil, sugar and cornflour and combine 10 sec /
"Counter-clockwise operation" /speed 2. Transfer to a seperate bowl and set aside. Wash and dry mixing bowl.4. Place carrot, shitake mushrooms, water chestnuts nd coriander into mixing bowl and chop 3 sec/ speed 5. Transfer carrot mixture into a seperate bowl and set aside.
5. Place olive oil into mixing bowl and heat 1 min/ 100 degrees/ speed 1.
6. Add reserved mince mixture and cook 4 min/100 degrees/
"Counter-clockwise operation" / speed 1. Mix well with spatula (scraping bottom of bowl and blades to loosen mince) then cook for a further 4 min/100 degrees/ "Counter-clockwise operation" / speed 1.7. Add reserved carrot mixture and cook 2 min/ 100 degrees/
"Counter-clockwise operation" / speed 1.8. Transfer into lettuce cups and serve with finely sliced spring onions, extra coriander leaves, finley sliced chilli and fresh lime wedges.
Tip
* this is also delicious served over rice
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
Very tasty sauce, I didn't add any sugar, used a chilli with seeds which gave added flavour, used chicken, and chose to cook in a pan to have a chunkier texture.
Melinda Hutchison | Customer I
Had to substitute for some things I didn't have on hand but great base recipe - hit with the kids too!
awesome, glad you all liked it
Hi, yes sauces added in step 3.
Was a winner with the family. Didn't add the water chestnuts or corriander and was asked to use less ginger next time...at least there is a next time. Lovely.
I believe they are added at step 3.
Are the sauces just meant for dipping or should they be added in somewhere in this recipe?
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