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1 Steamed Chicken with Veloute Sauce

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Steamed Chicken with Veloute Sauce

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Ingredients

4 portion(s)

Steamed Chicken & Rice

  • 1 litre water
  • 2-3 tablespoons TM vege stock concentrate
  • 250 grams white rice
  • 2 carrots, peeled into tagliatelle
  • 1 zucchini, peeled into tagliatelle
  • 500-600 grams chicken tenderloins
  • Fresh herbs

Veloute Sauce

  • 3 tablespoons crème fraiche
  • 1 tablespoon Dijon mustard
  • 50-100 grams cornflour
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  • 6
    35min
    Preparation 10min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
5

Recipe's preparation

  1. 1. Weigh 1000g water into TM bowl.

    2. Add 2-3 tbs TM vege stock concentrate.

    3. Insert TM steaming basket and weigh 250g rice.

    4. Either rinse under tap rice until water runs clear, or Closed lid/Turbo for 5 seconds.

    5. Place chicken tenderloins on Varoma tray and sprinkle with fresh herbs of your choice.

    6. Replace TM lid and place Varoma dish with tray (and lid) into position on top.

    7. Cook for 17-20 minutes/Varoma/speed 2.

    8. After cooking time has elapsed, add tagliatelle vegetables into the Varoma dish (keep chicken on in the tray).

    9. Cook for a further 5 minutes/Varoma/ speed 2 or until chicken is cooked through and vegetables are cooked to your liking.

    10. Remove Varoma tray and set aside.

    11. Remove TM steaming basket and set aside.

    12. Leave just enough of the remaining liquid to cover the blades - pour out the rest.

    13. Add creme fraiche, dijon mustard and 50g cornflour and mix 20 seconds/speed 5.

    14. Check consistency, add remaining cornflour if necessary and mix again 20 seconds/speed 5 or until mixed together.

    15. Serve chicken and vegetables on a bed of rice, drizzled with the veloute sauce.

10

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  • Spatula TM5/TM6
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11

Tip

Use chicken breast cut into 'tenderloins' to save $$.

Adjust the amount of rice and/or chicken to suit how many people you are cooking for.

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.

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Comments

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  • We had this dish prepared by

    Submitted by LorraineDev on 21. May 2016 - 10:56.

    We had this dish prepared by my consultant yesterday at my demo.  It was so yummy tmrc_emoticons.)

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  • Winner winner chicken

    Submitted by Kerry Anne on 11. February 2016 - 00:33.

    Winner winner chicken dinner

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  • Average chicken and vege

    Submitted by Mib8612 on 14. September 2015 - 18:21.

    Average chicken and vege dish. Chicken was overcooked and sauce tasted of corn flour.

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  • Omg!!! Yummmm

    Submitted by Dragoose on 16. April 2015 - 19:39.

    Omg!!! Yummmm

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  • I used 1/2 the corn clour and

    Submitted by L2cook on 15. March 2015 - 16:43.

    I used 1/2 the corn clour and I think that's still too much. I would use less mustard too. I added garlic and shallots. 

     

    A great dish 

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  • We had this dish prepared by

    Submitted by Russells Thermomix on 26. February 2015 - 17:47.

    We had this dish prepared by my consultant last Saturday at my demo.  Absolutely wonderful.

    Amanda made soup at the same time - Leek  and Potato, then use some of the soup for the sauce adding in sm amount of sour cream and mustard. SMOOTH and delicious.

    Definately a WINNER.

     

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  • Did you Try it??? I'm

    Submitted by Scrappinshawnni on 2. December 2014 - 06:47.

    Did you Try it???

    I'm wondering if this recipe was actually tried by the OP or some of the commenters here. 1000gr of water and 250gr of rice makes for a great clean up  when you "set it and forget it". The water (less than 1000gr) bubbled over during the cooking process and went  all over the counter an spilled down through my cupboards. None the less it had the steamed chicken through it so required alot of chemicals in the cleaning process. I'm thinking we should stick to making rice as per the measurements in the book. 

    The sauce was a massive fail in that there was no water actually left to make any with.

    Hugely disappointing. But the rice and chicken we editable and they were good so I'm giving it a 2/10.

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  • I have had Steamed Veloute at

    Submitted by rene5944 on 19. October 2014 - 12:35.

    I have had Steamed Veloute at both my demonstrations and it's absolutely beautiful tmrc_emoticons.)   

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  • Lovely   my sauce was still

    Submitted by breinganc on 15. September 2014 - 20:36.

    Lovely  tmrc_emoticons.)  my sauce was still quite runny but I didn't want to add more corn flour, so I cooked it for 3 min, 90 degrees speed 3 and it came out perfect. Thanks! 

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  • We had this dish prepared by

    Submitted by Simibee on 13. July 2014 - 07:26.

    We had this dish prepared by my consultant yesterday at my demo.  Absolutely wonderful. 

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  • The sauce was a massive fail,

    Submitted by kgbecker on 2. May 2014 - 16:15.

    The sauce was a massive fail, I personally don't think it needed the cornflour that's all we could taste and it was really thick.

     

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  • Yummy!! Rice tastes lovely

    Submitted by Charlotte. on 27. April 2014 - 16:03.

    Yummy!! Rice tastes lovely with that bit of stock in the water tmrc_emoticons.)

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  • Great w potatoes and leek in

    Submitted by KKnooks on 6. February 2014 - 10:49.

    Great w potatoes and leek in basket which then steams and gets whizzed up and made into soup w stock w a little removed and added to creme fraise for sauce. 

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