- 10 centimetres Ginger, peeled
- 1 red shallot, halved
- 4 cloves garlic
- 3 spring onions, roots removed
- 4 Chillies, with or without seeds
- 1 tablespoon peanut oil
- 1 stalk lemongrass, cut into 3-4 pieces
- 3 Kaffir lime leaves
- 1 cinnamon quill, broken into 3-4 pieces
- 2 star anise
- 10 peppercorns black
- 1000 grams water
- 450 grams soy sauce
- 150 grams Chinese cooking wine (shao xing)
- 50 grams coconut sugar or palm sugar
- 1 whole chicken size 15-16
- 300 grams jasmine rice, washed
- 900 grams water
- 1 bunch broccolini
- 2 Bok Choy/Pak Choy, washed &amp; split in half
1h 40minPreparation 20minBaking/Cooking
Recipe is created for
TM 5Please 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!
Place prepared sauce ingredients in and blend 3 sec, speed 7.
Scrape down sides and saute for 2 mins, Varoma, speed 1.
Remove half of the spice paste & set aside.
Add prepared Masterstock ingredients to .
Place your chicken in the Varoma breast side down & place on , 55-65 mins, depending on chicken size, Varoma, speed 1.
When chicken is cooked, remove from Varoma and place in an ovenproof container in a warm oven.
Strain the masterstock from & add 250-350ml to the reserved spice paste, use this to baste the chicken as it rests while you cook the rice & vegetables.
Allow remaining masterstock to cool, then freeze.
Carve chicken & serve with rice & steamed broccolini & bok choy.
Pour over the remaining spice paste & masterstock mix, or divide into sauce dishes for dipping.
Sauce & Masterstock
Rice & Vegetables
This can be prepared in the TM31. I have prepared this dish a number of times & have between 750ml & 900ml of masterstock remaining which I freeze.
The next time you make this dish, weigh your defrosted masterstock into and add water to 1600g then add all ingredients except water, soy & chinese cooking wine.
After using the masterstock a couple of times you might want to adjust flavours with less sugar, more soy. More sugar & wine for a sweeter sauce, or add a dried chilli or 2 for extra spice.
As long as you cool the masterstock rapidly & freeze, and defrost overnight in the fridge to use the next day, your masterstock will continue to improve & become more intense over time.
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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