Garlic Shredded Chicken with Dirty RiceMake on Drop
I do love a bit of shredded chicken with rice. The cheapest dish you can buy in Singapore is about $3S and is chicken and rice. Not shredded, but a piece of chook, poached in a fragrant steaming hot stock and a little spicy and completely delicious. And more than enough for a quick meal...and to be honest if I lived in Singapore I potentially would never have cooked...we would have had Chicken Rice a little too often at that price.
This dish is just yummo, and the Dirty Rice is well, dirty but good. Not great for a beautiful picture of course, but who cares?? Give me dirty rice every time, when it has this much flavour.
This pic is actually straight from the Portable Lunches ebook, which you have access to automatically as an Insider. SO...if you are not an Insider
ENJOY...(go watch the video...it really is kind of fun!)
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- 75 Grams ginger, sliced
- 75 Grams Chinese cooking wine
- 600 Grams water
- 500 Grams Chicken thigh fillet, sliced
- 400 Grams basmati or jasmine rice
- 5 cloves garlic
- 4 spring onions
- 25 Grams dark soy sauce
- 20 Grams mirin
- 20 Grams rice wine vinegar
- 20 Grams coconut sugar
- 10 Grams sesame oil
- Handfuls fresh coriander/cilantro leaves
- 2 red chillies, sliced
Place ginger, wine and water into Thermomix bowl and cut chicken into large pieces, just larger than mouth size!
Place chicken into simmering basket and insert into Thermomix bowl. Poach chicken for *15 min/100°C/speed 1. Remove chicken and set aside. Drain and reserve poaching liquid. Keep approximately half of the ginger for dressing.
Place all dressing ingredients into Thermomix bowl (including the ginger) and blend 20 sec/speed 9. Add cooked chicken to bowl and shred 4 sec/Reverse/speed 4. Remove from bowl and set aside.
Measure the rice into simmering basket and insert into Thermomix bowl. Pour poaching liquid over. Steam rice 14 min/100°C/speed 4.
Serve chicken and rice together garnished with coriander leaves and sliced chillies to taste.
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