Chinese Steamed Chicken with Vegetables

Serves 4-6 Rated:

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.

You will also love that Hipcook is FREE. There are in-app purchases, for example, you can officially download my Top Twenty Five ebook and have it on your phone...yay!

So anyhoo, here is one great recipe from Kimberley herself. I think you will love it and the app....Enjoy!

If you enjoyed this recipe, we invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit

Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.

Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.

Our newest course, (FREE to Insiders) Shelf Control helps you sort out your pantry and fridge!

We have an amazing Lazy Sourdough Bakery course available to do at your own pace online.

Our delicious frosty course, The Whole Scoop Ice Cream course is churning now!

Need

  • 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

Do

1  

Weigh rice into simmering basket and rinse well.

2  

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

3  

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.

4  

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.

5  

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.

6  

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

7  

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

8  

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.

More Mains

That's all the recipes!

No more recipes to load