Hainanese Chicken rice with red and green sauce!

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Hainanese Chicken rice with red and green sauce!

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Ingredients

6 person(s)

Chicken Rice

700 g boneless skinless chicken thigh
1 tbsp shaoxing wine
1 tsp sesame oil
2 tsp soy sauce, light, can use Tamari
1 shallot, Or 4 spring onion whites only
1 clove garlic
3 cm ginger, stem
10 g sesame oil
10 g peanut oil
380 g Jasmine rice
1 tsp Ghee, Or Butter
1 tsp salt
1000 g water, warm
1 tsp chicken stock paste

Red chilli sauce

30 g ginger, stem, sliced
100 g long red chilli, seeds removed
4 cloves garlic
80 g rice vinegar
20 g sugar
1/2 tsp salt

Green Onion sauce

4 stalks spring onion, dark green bits, sliced thinly
100 g ginger, stem, Young
70 g olive oil

Plating

1 cucumber, sliced
2 tomatoes, sliced

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6

50min

Preparation 15min

Baking/Cooking
7

medium

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!
9
Chinese

Recipe's preparation

Chicken Rice

1. Place bowl on top of lid and weigh in 700g chicken thighs.
2. Add 1 Tblsp Shaoxing wine.
3. Add 1 tsp sesame oil.
4. Add 2 tsp soy sauce.
5. combine and set aside ( can marinate for min 2 hours in fridge).
6. Place some thighs into Varoma tray making sure the fillets don't touch the rest in teh dish usiong the butterfly to elevate so steam can circulate.
7. Add shallot, garlic and ginger to mixing bowl.
8. Add 10g Sesame oil.
9. Add 10g Peanut oil.
10. Chop 5 secs speed 5. scrape doen and repeat if needed.
11. Saute 5 mins, 120 deg, speed 1.
12. Place in bowl and set aside.
13. Weigh 380g Jasmine rice in basket. Rinse thoroughly under hot water until it runs clear.
14. Add the fried onion, galic and ginger mix to rice.
15. Add 1 tsp Ghee (or Butter).
16. Add 1 tsp salt. Mix well.
17. PLace 1000g warm water to mixing bowl.
18. Add 1 tsp chicken stock to water.
19. Place basket with rice in the mixing bowl.
20. Place the varoma with chicken on top and cook for 25 mins, Varoma spd 2.
21. Leave aside to cool.

Add 1 tsp Ghee (or Butter)
And 1 tsp salt to the rice and mix well with spatula.
Place 1000 g hot water
Add 1 teaspoon of chicken stock paste and then place the rice basket into TM bowl.
Place the Varoma with chicken on top steam 25 min/Varoma/speed 2.
Leave aside to cool.
Chilli sauce: Add 30 g ginger, cleaned and sliced
Add 100 g long red chilli, remove seeds to reduce "heat"
Add 4 cloves garlic, peeled
Add 80 g white rice vinegar
20 g sugar
And 1/2 tsp salt Chop 30 sec/speed 8
Scrape down.
Chop 10 sec/speed 8 set aside in a bowl to serve.
Green sauce: Place 100 g Young ginger, cleaned and sliced in bowl.
Chop 5 sec/speed 7.
Add 70 g extra virgin olive oil
Cook for 2 min/100°C/speed 1
Add to serving bowl and top with Sliced green onion.
Serve chicken rice with chilli sauce, green sauce, sliced cucumber and tomato.

Red Chilli sauce

1. Add 30g Ginger to bowl.
2. Add 100g chilli.
3. Add 4 cloves garlic.
4. Add 80g rice vinegar.
5. Add 20g sugar.
6. Add 1 tsp salt.
7. Chop 30 secs speed 8.
8. scrape down.
9. Chop 30 secs spd 8.
10. Set aside in serving dish.

Green Onion Sauce

1. Place 100g Ginger into bowl.
2. Chop 5 sec speed 7.
3. Add 70g Olive oil.
4. Cook for 2 min 100 deg speed 1.
5. Add to serving bowl and stir through teh sliced green onion tops.
6. Serve Hainanese Chicken on a tray with Rice, sliced chicken and sliced cucumber and tomatoes with sauce. Enjoy!

Accessories you need

Varoma
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Simmering basket
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Spatula TM5/TM6
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Tip

Can add chicken fat to step 7 just use less oil.
Can also serve with steamed veg

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.