Thai Chicken lettuce cups

You are here:

Print to PDF

[X]

Print recipe

Thai Chicken lettuce cups

Print:

main picture

tips

step pictures

comments

Print recipe

Create a variant

I'm cooking this today

Ingredients

4 portion(s)

That Chicken lettuce cups

2 chicken breasts
4 cm lemon grass stalk
1 Kaffir lime leaf
1 clove garlic
3 cm raw ginger
1 tbsp fish sauce, or 1 tsp salt
3 tbsp coconut cream
12 Lettuce leave cups, or spinach leaves

Add to shopping list

6

35min

Preparation 15min

Baking/Cooking
7

medium

Preparation
8
- 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
Alcohol-free Egg free Gluten free Lactose free Non-dairy Nut free Creative New Zealand Main course Steam cooking Steam cooking with Varoma Meat dish

Recipe's preparation

That Chicken Lettuce Cups

Cube the chicken breasts and freeze for 15 minutes.

Place lemon grass, kaffir lime leaf, garlic, ginger in the TM Bowl and chop Speed 7 for 2 seconds, scrape down and repeat 3 or 4 times.

Then add the slightly frozen chicken breast. Turbo on 2 seconds 5 or 6 times, or up to 9 or 10 times until the chicken is all chopped. Then add the fish sauce or salt and chop on speed 8 for 20 seconds, it should now be very smooth, so sign of chicken fibres.

Use the spatula to move the mixture from between the blades so you can insert the butterfly securely. Add the coconut cream and slowly go to speed 4, mix for 20 seconds until whipped and creamy looking.

Spoon the mixture into a bowl as much as possible, then put the bowl with the butterly still in place back on the base and flick the remaining chicken mixture off at speed 4 for 2 seconds. Scrape out what is now on the side of the bowl to add to the bowl of mixture.

Wash out the TM bowl and lid, put 1 litre of water in the bowl and set to varoma, 25 minutes, speed 2.

Put some baking paper on the Varoma bowl and tray - make sure there are plenty of holes showing so the steam can circulate.

Put the lettuce or spinach leaves on a board, spoon or pipe the chicken mixture into the leaves and roll up if necessary (or use 2 spoons to make quenelles). Place in the Varoma dish and tray and steam for 15 to 20 minutes (depending on size, check they are cooked all the way through).

Serve as hors d'oeurve or with noodles and vegetables as main course.

Accessories you need

Varoma
buy now

Butterfly
buy now

Spatula TM5/TM6
buy now

Tip

Alternatively bake the quenelle shapes on an oven tray for 20 minutes at 180 degrees.

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.