Ingredients
- 400 g - 500 g chicken breast or thigh, cut into small cubes
- 6 garlic cloves
- 5 cm fresh ginger
- 2 tbsp soy sauce, + extra for sauce
- big dash sesame oil, + extra for sauce
- 400 g coconut cream, approx. 1 can
- 800 g water, approx
- 300 g basmati rice, you can use less
- sliced vegetables, see tip section for my suggestions
- sesame seeds
- cashew nuts, raw, as many or few as you like
- 1 fresh chilli, about a 1 inch size piece (more if you like it hot)
- small handful fresh coriander
- small handful of fresh flat leaf parsley
- 1 tsp brown sugar, optional
- 1 tsp Chicken stock powder, can use vegetable stock instead
- 1-2 tsp cornflour, optional to help thicken sauce
- 2 tbsp Sweet chilli sauce, I used this instead of fresh chilli
Accessories you need
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Varoma -
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Cut up chicken into 2cm (or so) cubes and set aside in a bowl.
Place 4 cloves of the garlic and 3cm of the peeled ginger into mixing bowl and chop 5 sec/speed 7. (ie. you should have spare garlic and ginger for sauce later)
Scrape out of TM bowl (using A spatula) and mix in with pre-cut chicken which you have set aside in a bowl.
Do not rinse out the TM mixing bowl.
Add the big dash of sesame oil and soy sauce to the bowl with the chicken and mix in, cover with cling wrap and set aside.
Weigh 400g coconut cream in the TM mixing bowl and add water to make total weight up to around 1200g.
Place lid on TM mixing bowl and put the empty simmering basket ON TOP of the TM lid.
Reset scales to zero and weigh rice in basket to around 300g.
Remove basket containing rice from the top of TM lid and rinse the rice (in the basket) under cold water tap.
Place the basket into TM mixing bowl and lock lid into place
"Closed lid" Put the Varoma into position and spread chicken out evenly within the tray to enable holes for the steam to come through.
Steam 20 min/Varoma temp/speed 4.
While the chicken is steaming, prepare vegetables and place into Varoma as it heats up.
Start chopping the firmer vegetables first and add them to the Varoma as soon as they are chopped to correct size. Leave softer vegetables (like capsicum, shallots, snow peas etc) until the end as they have a shorter cooking time.
Make sure there are still holes visible for the steam to get through.
Over the top of the vegetables, sprinkle sesame seeds, cashew nuts and some more sesame oil & soy sauce.
Once the first 20 mins cooking time has finished, remove the rice and place in ThermServer to keep warm.
The vegies may be done at this stage so check to see how you like them cooked. If cooked, removed vegies and keep warm.
Place lid back on Varoma and stir the chicken pieces (and any vegies still needing more cooking time), spreading them apart. Again, make sure there are still holes unblocked for the steam to get through.
Cook for further 5 - 10min/Varoma temp/speed 2 checking the chicken is cooked through.
Once cooked, remove Varoma tray while you finish the sauce.
(Tip: you can take off the ThermoServer lid with the rice init and sit the Varoma tray on top so they both stay warm)
Add in to the TM mixing bowl (which still has the coconut cream etc still in it):- a couple of handfuls of extra cashews, chilli (optional), sweet chilli sauce, coriander & parsley, 2 extra garlic cloves, 2cm extra piece of ginger, a couple more tbsp of soy sauce, a small dash of sesame oil (optional) sugar (optional) and chicken stock powder.
No need to measure just use your instincts, blend, taste and then adjust if necessary!
Blend 1 min/speed 9.
(Tip: if you like a thicker sauce, you can add 1 or 2 teaspoons of cornflour and blend in)
Serve immediately - rice, chicken and vegetables with cashews on top, and sauce drizzled over liberally.
Method
Tip
I pinched this awesome recipe from Quirky Cooking (on this TM recipe community web site) and tweaked it to my liking a little bit, but it's basically the same.
The first 2 steps, marinating the chicken, can be done ahead of time for more flavour - but if you're doing it all at the last minute it still tastes good!Some suggestions for the vegetables to use are:- thin wedges of onion- 2 celery sticks, leaves removed & thinly sliced- 2 carrots, thinly sliced- broccoli, cut into small pieces- green beans - bok choy, thinly sliced- red / green capsicum, thinly sliced- snow peas- shallots, thinly sliced
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
Thank you, lovely dish, tasted better the next day. Would use more cornflour next time as juice was very runny.
This dish is super tasty and a great one to have for a dinner party. A big winner all round.
I have made this so many times, and it is always a hit!
Absolutely delicious and so simple to make. Used more cornflour, left out the coriander. Prbably could use less rice and more veg.
Yummy! The whole family enjoyed this dish. Even fussy Ms 7 & 10. Quite the achievement! I did omit the chili to suit their palette and it was still really nice. So much sauce and rice left over - but fortunately so nice that we will use in another dish for an easy dinner in a few days, maybe pouring over some steamed fish...
LOVE LOVE LOVE
Tried this last night the whole family loved it... so yummy
A delicious dish. Thank you for the extra tips .
Yum, great dish..However I would only cook the rice for 16 mins next time as mine was a bit mushy at 20 mins....
just made this,delicious, very happy