Chinese Steamed Chicken with Vegetables

Serves 4-6 Rated:

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  • 400 Grams jasmine (or basmati) rice
  • 4 x 150g chicken breast fillets, skin on
  • 4 green onions, finely sliced diagonally
  • 100 Grams shiitake mushrooms, finely sliced
  • 1 carrot, cut into matchsticks
  • 4 cm piece ginger, cut into matchsticks
  • 4 bunches baby pak choy, halved if too large
  • Handfuls coriander leaves
  • Spice Dressing
  • 2 Tablespoons finely chopped coriander stems
  • 1 Large red chilli, finely sliced
  • 1/4 Cup (60 ml) soy sauce
  • 2 Tablespoons malt vinegar
  • 2 Teaspoons brown sugar
  • 2 Teaspoons sesame oil



Weigh rice into simmering basket and rinse well.


Measure 1L water into Thermomix bowl, insert basket with rice and cook 13-16 min/Varoma/speed 4.


Meanwhile while the rice is coming up to temp, place chicken into Varoma. Top with combined green onion, mushroom, carrot and ginger. Place Varoma into position above the rice.


Chicken should be cooked through by the time the rice has finished. If not remove the rice and cook chicken for a further 3-5 min/Varoma/speed 4.


Heat a frypan with a small amount of oil. Set the vegetables and rice aside in insulated dishes to keep warm, then fry the chicken skin side down for a couple of minutes until the skin is golden and crispy.


While frying the chicken, place the pak choy into the Varoma and steam 2-3 mins/Varoma/speed 4 or until bright and tender.


To make dressing, combine all ingredients in a small bowl and set aside.


Drain any excess liquid from pak choy and arrange on serving plates, top with vegetables, then with chicken sliced on an angle. Spoon over dressing and scatter with coriander leavers. Serve with jasmine rice.

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