Ingredients
Chicken
- 8 Chicken Thighs (SKIN ON)
- 4 spring onions, (80G)
- 40 grams ginger
- 20 grams Coriander, (Root, Stems & Leaves), Optional
- 20 grams water
Marinade
- 110 grams brown sugar
- 130 grams soy sauce, Preferably Light Soy
- 130 grams chinese cooking wine
- 4 spring onions, White, except for 1st cm, and light green
- 50 grams ginger
- 500 grams water
Extras
- 2 Heads Bok Choi, Washed, and halved
- 300 grams Jasmine rice, Washed and placed in steamer basket.
- 900 grams water
Accessories you need
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Varoma -
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Place Spring Onions, Ginger, coriander and water (from chicken ingredients) into TM Bowl and blend 20 sec/Speed 5. 2. Scrape inside of bowl. blend 30 sec/Speed 5.
3. Insert 1 tbs mixture in between meat and skin of each thigh. Leave any remaining mixture in the TM bowl. Place chicken thighs into Varoma (using both top and bottom tray).
1. Put all marinade ingredients in the TM bowl. Heat 5 mins/90/Spd 2. Pour into a jug.
2.Place the Varoma with the chicken in it, on top of the TM.
3. Pour the marinade over the chicken, 1/2 on the bottom tray, 1/2 on the top tray. The water drips down to the TM bowl to create the steaming liquid.
4. Cook 23 mins/Varoma/Spd 2.
5.Once cooked, place chicken into the thermoserver.
6. Pour all liquid (now the sauce) over the chicken, into the thermoserver.
1. Place rice into steamer basket. Rinse well.
2. Place water (900g) into the TM bowl.
3. Place steamer basket containing rice into the TM bowl.
4. Place Varoma on top. Place Bok Choi into Varoma and put lid on. (I only quickly rinse the varoma)
5. Cook 16 mins/Varoma/Spd 4.
6. Serve Rice, Chicken, Vegetables together with a couple of spoonfuls of sauce.
Chicken
Cooking the Chicken
Cooking Rice & Vegetables
Tip
1. If you buy your spring onions, leave 1 cm at the base of the stalks, trim the roots, and plant in soil in the garden. They grow, and when you need more, just trim 1 cm above the base, and they will keep growing- ne need to buy spring onions ever again!!!
2. If your chicken thighs have bones in them, de-bone before using, and make chicken stock liquid with them.
3. Chinese cooking wine is available from chinese stores and large supermarkets in the 'Asian' section.
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
Delicious tasty gingery sweet sauce (possibly cut back on sugar a little next time) and good for a no garlic, no chili kitchen. Cooked chicken thigh w skin and bone in 30 min. Broccolini instead of Bok Choy just 5 min steam towards end of rice time. Definite repeater for our HH.👍
Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729
Made this twice love it. Last time I added a chilli.
Simple and delicious!
This was so eay to make and loved by all. Nice, healthy dinner. Thanks for the recipe.
yummy and pretty easy to do. Couldn't find thighs with skin on, so skipped that part
This was absolutely delicious!
Hit will whole family including little miss 3, have saved for later use
Made this tonight after a friend recommended to me. Was very good and all enjoyed. The flavours are great, will make again but probably cut the sugar down to half, bit sweet for me. thank you
This was amazing! Thank you, we will make again for sure.
Great recipe and easy to cook - lots of leftovers to take to lunch !
Cheers nomi
Hi Susan1982. The sauce makes the marinade, which is a little confusing(!) I have tidied it up, so hopefully it will be easier for you to follow. Please make sure you leave a comment and rating after you have cooked it !
Steph Sofield- Thermomix Consultant
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