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Adapted Claypot Chicken Rice


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Ingredients

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Marinade

  • 1 level teaspoon sesame oil
  • 1 level tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon cornflour

Cooking Stock

  • 250 grams water from soaking mushrooms
  • 1 tablespoon dark soy sauce caramel
  • 1 tablespoon oyster sauce
  • 2 tablespoons light soy sauce
  • 1 teaspoon sesame oil
  • 1100 grams water

Ingredients

  • 2 boneless chicken thighs, cut into cubes
  • 5 Dried Shitake Mushrooms, slice once soaked
  • 400 grams jasmine rice, washed
  • 1 clove garlic
  • 5 pieces ginger, thinly sliced
  • 1 tablespoon Dried shrimps, soaked in hot water for 10 mins, then drained
  • 3 anchovies, roughly chopped
  • 2 lap cheong(Chinese Sausage), thinly sliced in the diagonal
  • 1 spring onion, thinly sliced
  • 1 tablespoon fried shallots, for garnish
  • 1 tablespoon vegetable oil
  • 6
    30min
    Preparation 30min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    Appliance TM 5 image
    Recipe is created for
    TM 5
    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!
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Recipe's preparation

  1. Soak the shitake mushrooms in a bowl of hot water for 1 hour or till softened, then drain and reserve 250 mls of mushroom water for later use. Remove the mushroom stalks and slice.

     

    Marinade cut chicken pieces with the marinade ingredients. Set aside for 10 minutes while preparing the rest of the ingredients.

     

    Wash the rice in TM basket till water runs clear, set aside.

     

    Put clove of garlic in TM bowl, chop i sec on sp 8. Add ginger , anchovies, soaked and drained dried shrimps and vegetable oil and saute for 2 mins sp 1-2 rev at 100deg. pour washed and drained rice into bowl and saute for 1 min rev sp 1-2 at 100 deg.

     

    Transfer rice back into TM basket. Place all cooking stock ingredients into TM bowl( do not worry if there is a little rice left in the bowl). Place basket in position, put lid on. put marinated chicken, soaked sliced mushrooms and sliced lap cheong in Varoma, taking care to leave a few exposed holes for the steam to come through. Set on top of the TM bowl with lid on and cook for 18 mins sp3 on Varoma Temp.

     

    When cooked, transfer rice and chicken mix into serving bowl, stir through, garnish with spring onions and serve.

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Accessories you need

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Tip

If you want to cook more chicken, you can spread  cook in the top tray of Varoma as well


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.

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