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Asian Soupy Chicken Risotto



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Asian Soupy Risotto

  • 200 grams chicken breast
  • 100 grams basmati rice
  • 100 grams Jasmine rice
  • 30 grams Chopped Ginger
  • 2 teaspoon chicken stock paste
  • 1 teaspoon fish sauce
  • 1 heaped teaspoon Chopped Spring onions, to top
  • 2 Boiled eggs - sliced, To top
  • 1 litre water
  • 1/2 teaspoon saffron

Recipe's preparation

    Asian Chicken Soupy Risotto
  1. 1. Place 2 inches ginger and 1 onion bulb in Thermomix bowl. Chop on speed 5 for 3 seconds:


    2.  Using the spatula, scrape down sides, add 40g canola oil and 300g cubed chicken breast. Saute for 5 minutes on 100°, reverse speed soft.


    3.  Add the following and cook for 25 minutes, 100°, reverse speed 1.5:

    100 grams basmati rice

    150 grams jasmine rice

    1 tsp fish sauce

    1 tablespoons chicken stock paste

    1L water

    ½ teaspoon saffron


    4.  Immediately pour into thermoserver (or serving dish) and cover for 5 minutes or so, to allow juices to soak in.


    5.  Top with chopped spring onions and squeeze a bit of lemon juice to taste. Add boiled egg as a special treat.




Accessories you need

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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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Add a comment
  • How many serves does this

    Submitted by Chloe91g on 24. July 2015 - 09:28.

    How many serves does this make for dinner?

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  • Thanks! I've never tried

    Submitted by eingedc on 16. June 2015 - 15:56.

    Thanks! I've never tried turmeric, but i will now tmrc_emoticons.-) Glad you liked this -- it's a family favourite, especially during winter time.

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  •   Loved this, I did use

    Submitted by Salklaassen on 16. June 2015 - 13:53.


    Loved this, I did use Tumeric, 1tsp, instead of saffron. It was a very tasty, quick dinner.

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