- 4 spring onions
- 2 cm ginger
- half clove Garlic Oil
- 20 g peanut oil
- 2 teaspoon sea salt
- 20 g rice wine vinegar
- ground black pepper
- 1 litre chicken or vegetable stock concentrate, boiled
- 200 g light soy sauce
- 125 g rice wine vinegar
- 125 g castor sugar
- 5 cm ginger roughly chopped
- 2 star anise
- 3 cinnamon quills large
- 60 g sherry vinegar, can use sherry if hard to find
- 2 small chillies cut in half
- 1 orange, peel only
- 1 bunch of coriander, roots only
- 1.2kg chicken
Recipe is created for
Put spring onions, galic and ginger into bowl and chop sp7 for 3 secs
Add in remaining ingredients, mix sp3 for 5 seconds, set aside
Place all ingredients in to bowl and cook sp1, 90degrees for 10mins
Add chicken in to bowl, bottoms down on top of the blade so that it spins. "Gentle stir setting" 90degrees for 30mins.
Make sure the lid fits on and place simmering basket on top of lid to prevent splashing but to allow steam to escape.
(This step can be tricky so be careful with the hot liquid and don't let the bowl overflow. Tip some stock out if you need to then top up with boiling water once chicken in so its covered.)
Once finished, leave the chicken in the stock for 30 mins to rest.
Whislt resting i then use my 2nd bowl to cook rice and and steam vegetables at the same time. Once cooled cut up the chicken and serve with the rice, vegetables and Spring Onion and ginger mix.
Once you have cooked your chicken and removed it, bring the stock to the boil approx 10-15mins on 100degrees , skim off any froth of the top. Let it cool to room temperature and then freeze it use next time.
The flavour in the stock just gets better each time as it develops. Matt Moran has used the same stock from his freezer for nearly nine years!
Spring Onion and Ginger Mix
Keeping the Master Stock
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