THERMOMIX ® RECIPE
- 2 portion Cooked Quinoa
- 1 bunch asparagus
- 4 oyster mushroom, fresh
- 2 chicken breasts
- 2 tablespoon miso paste
- 2 tablespoon Chinese wine
- 2 teaspoon sesame oil
- 1 tablespoon wakame seaweed, shedded
- 1 tablespoon lemon/lime juice
- 2 spring onions, sliced
Wash and remove hard ends of asparagus. Chop into 2 cm lengnths. tear oyster mushrooms into bite size pieces. Add above to varoma tray and set aside.
Pat dry chicken breasts and slice into tenderloin pieces.
Put chicken miso paste. seaweed, wine, sesame oil, lime juice into a bowl toss well and refridgerate.
Fill TM bowl to 3/4 mark with water. Put chicken with all marinade in varoma dish with spring onions on top.
Place varoma dish and tray in place cook for 18 min varoma temp speed 2. Stir and turn chicken half way through.
Check chicken cooked through you may need to remove asparagus and mushrooms before hand if tender. (about 10 min )
Place quinoa on plate top with chicken and asparagus and mushrooms.
Accessories you need
You will be left with a chicken miso broth in TM. Freeze and use for asian soups.
If you haven't any quinoa prepared, you can cook it in basket whole chicken cooking. Wash and soak beforehand.
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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