The story behind Hipcook:
Kimberley created Hipcook app as a solution to her own recipe hoarding issue...(she is an avid collector of recipes and of course cookbooks) and so rather than lose what she really wanted to cook in a folder or pile of cookbooks, she came up with the brilliant idea for the Hipcook app. And it is brilliant.
The shopping list feature is so GREAT...seriously...go have a look. Meal planning just got really really easy!
What is Hipcook:
Hipcook is a system that collates and brings together all of your recipes from everywhere. Plus a new exciting feature called the Recipe Pop up Shop where there is a showcase of some of the most talented bloggers (he-hem, yes, that would be me!!) and their recipes from all over the country.
So anyhoo, here is one great recipe from Kimberley herself. I think you will love it and the app....Enjoy!
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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
- 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.