You are here:
4
Ingredients
Chicken rice paste
- 50 g fresh garlic
- 100 g fresh ginger
- 150g g oil
-
6
15min
Preparation 15minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created for
TM 6
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. -
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.
-
-
9
5
Recipe's preparation
- 1. Add garlic and ginger in the mixing bowl and chop 10sec/ speed 6.
2. Use the spatula to scrape the ingredients down the bowl.
2. Add oil in the mixing bowl.
3. Satueed 25min/ 120degrees/ soft speed till it brown without MC.
Stored it in a clean jar for future use of making chicken rice.
PS: To cook chicken rice: add the paste to the rice that you are cooking with some salt and chicken stock/ powder.
Chicken rice paste
10
Accessories you need
-
Spatula TM5/TM6
buy now
11
Tip
To cook Hainanese Chicken, pls refer to the Hainanese Chicken in Yumfood.
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.
Comments
Add a comment