Chinese Steamed Chicken with Vegetables – Thermomix Varoma

As I have said before, I love finding old recipes in magazines and re cooking them sometimes even converting them for the Thermomix. This recipe I found in a BBC  Australian good food magazine from 2009 and it just looked like the perfect dish for my thermomix and varoma.  The beauty of the thermomix? I could cook it all at the same time in the one appliance. So easy, so fresh and so yummy.

This recipe can of course be cooked without a thermomix. Just use a steamer such as a bamboo steamer over a deep saucepan or wok of boiling water. Steam on medium-high heat for 10 minutes, until cooked through and follow the rest of my directions.

INGREDIENTS

4 x 150 g chicken breast fillets, skin on

4 green onions, finely sliced diagonally

100 g shiitake mushrooms, finely sliced

1 x carrot, cut into matchsticks

4 cm piece ginger, cut into matchsticks

4 bunches baby pak choy, halved if too large

2 tsp coriander leaves

400 g Jasmine (or basmati)  rice

SPICE DRESSING

2 Tbsp finely chopped coriander stems

1 Large red chilli, finely sliced

1/4 cup (60 ml soy sauce)

2 tbsp malt vinegar

2 tsp brown sugar

2 tsp sesame oil

 

DIRECTIONS

This recipe is designed to cook in varoma while you are cooking your rice as per the normal thermomix directions.

RICE

Weigh and wash rice thoroughly.

Place water into TM bowl. Insert basket with rice and cook for 13-16 minutes at Varoma temperature on speed 4. Remove basket with aid of spatula.

While rice is cooking, place chicken in varoma. Top with combined green onion, mushroom, carrot and ginger. Place on top of your thermomix. Chicken should be cooked through by the time the rice as finished. If not remove the rice and cook for another 3- 5 minutes. Remove the chicken and vegetables. I like to crisp the skin a bit more so heat some oil in a pan and quickly fry the chicken skin side down for a couple of minutes to get that golden colour. While you are doing this place the pak choy in the varoma and steam again for around 2-3 mins or until bright and tender.

To make dressing, combine all ingredients in a small bowl and set aside.

Drain any excess liquid from pak choy and arrange on serving plates. top with chicken. Spoon over dressing and scatter with coriander leavers. Serve with jasmine rice.

 

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