Claypot Mushroom Chicken Rice

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Claypot Mushroom Chicken Rice

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Ingredients

Chicken marinate

400 gram bone-in chicken, cut to bite size
50 grams light soy sauce
20 grams dark soy sauce
20 grams oyster sauce
5 grams oil
5 grams salt
5 grams pepper

Rice Marinate

250 grams basmati rice
20 grams dark soy sauce
1 pinch salt
1 pinch pepper

Cooking

60 grams Dried Shitake Mushrooms, (washed & soaked until soft. Remove stem and cut into halves)
10 grams Old ginger, thinly sliced
20 grams sesame oil
1200 grams hot water

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6

1h 58min

Preparation 10min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  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.
- Recipe is created for
  TM 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!
- Recipe is created for
  TM 31
9
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Recipe's preparation

1. Marinate chicken and rice with marinate in a separate bowl for 1 hour.

2. Place ginger and sesame oil saute for (3min / 120° / sp1).

3. Add marinate chicken and mushroom and saute for (5min / 120° / R / Spoon). Pour gravy into an empty bowl for later use and set chicken aside.

4. Place 1200g water into mixing bowl, insert simmering basket into mixing bowl, place marinated rice, chicken and mushroom into simmering basket and cook (30mins / 100° / sp3)

5. Leave rice to rest in the mixing bowl for 10 minutes. Remove the simmering basket with spatula and transfer rice and chicken into a varoma dish to serve.

6. Pour gravy over chicken rice and mix well. Garnish with sesame seeds or fried shallots and spring onions.

Accessories you need

Simmering basket
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Spatula TM5/TM6
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Tip

1. You can use chicken thigh cutlets with skin on.

2. You can add Lee Kum Kee Sweet Soy Sauce to serve.

3. You can create the crispy rice crust at the bottom of the pot by serving on the claypot. (To avoid cracking of the claypot ensure to follow instructions of use of the claypot)

4. You can also add Chinese Sausage to the ingredients for extra flavour.

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.