Claypot Rice by lianneholow. A Thermomix <sup>®</sup> recipe in the category Pasta & rice dishes on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Claypot Rice

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Ingredients

4 person(s)

Claypot Rice

350 g boneless skinless chicken thigh, cut into small chunks
200 g Jasmine rice
3-4 pieces Chinese sausages, sliced thinly
8 Dried Shiitake Mushrooms, soaked and sliced thinly
4 cloves garlic
1 onion
4 cm fresh ginger, sliced into pieces
20 g olive oil, or any oil you prefer
1000 g water
2 spring onion, sliced finely
Fried shallots, to serve
thick soy sauce, to serve

Marinade

20 g sesame oil
10 g light soy sauce
20 g oyster sauce
20 g dark soy sauce
10 g vinegar, black
pinch ground white pepper

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6

45min

Preparation 5min

Baking/Cooking
7

easy

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
Chinese Cooking Dinner Lunch Rice dish

Recipe's preparation

In your Thermomix bowl, place the garlic, onion & ginger and chop for 5 secs/sp 5/MC on. Scrape sides and add olive oil. Saute for 3 mins/100 degrees/reverse/sp 1/MC on.

Add the chinese sausage and liver sausage, if using, and sauté for 2 mins/100 degrees/reverse/sp1/MC off. Then add the shiitake mushrooms and sauté for a further 3 mins/100degrees/reverse/sp 1.
Add the chicken thigh pieces as well as the marinade and stir fry for 5 mins/100 degrees/reverse/spoon.

Insert steaming basket into the bowl and weigh out 200g of jasmine rice. Rinse the rice under running water then toss it into the bowl with the rest of the ingredients. Fry the mixture for 1 1/2 mins/100 degrees/reverse/spoon. Place the steaming basket on a bowl, then carefully pour the rice & meat mixture into the steaming basket.

Without rinsing the bowl, place the steaming basket into the bowl and pour the sauce back into the bowl, as well as 900g of water. Cook the rice for 25 mins/Varoma/sp4/MC on, stopped at 15 mins to give it a stir using your spatula.

Once it’s done, you can pour it into your thermoserver, and top it with the sliced spring onion and fried shallots and a swirl of thick dark sauce. If you prefer the crispy bits, place the cooked rice into a claypot and cook it over high heat for 5-10 mins, keeping a close eye to make sure it doesn’t burn. Then top it with spring onion, fried shallots and thick dark sauce when serving.

Accessories you need

Simmering basket
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Spatula TM5/TM6
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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.