Page Contents: Recipe
I adapted this recipe for the Thermomix from the book The Food of China: A Journey for Food Lovers by Deh-Ta Hsiung and Nina Simonds. When I was testing it out for dinner the other day, I got a bit distracted during the cooking as our garage door decided to get stuck half open. I won’t bore you with the details, but a couple of other things happened and I ended up overcooking the vegetables and the rice a bit. So, here’s a partially tested version – I’ll double-check it the next time I make it.
Steamed Chicken and Chinese Sausage (Lap Cheong) Rice
Ingredients
- 16 dried shiitake mushrooms soaked in warm water for 20 minutes
- 500 g chicken breast diced into 2.5 cm pieces
- 2 tsp rice wine vinegar
- 3 tsp corn flour
- 3 small or 2 large Chinese lap cheong sausages
- 1 bunch Asian greens sliced into 2 cm pieces
- ½ cup basmati rice washed, drained
- 2 spring onions thinly sliced
- Water
Sauce
- 4 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1 clove garlic
- 1 tsp chopped ginger
- 2 tsp sesame oil
Instructions
- Add 500g of water in the Thermomix bowl, place sausages in the bottom tray of the Varoma, assemble and steam sausages for 13 minutes | Varoma | Speed 1
- In the meantime, combine chicken with rice wine vinegar and cornflour in a glass mixing bowl
- Remove mushrooms from water and keep the water
- Remove sausages from the Varoma and slice diagonally into 0.5cm pieces
- Set scales and add mushroom liquid into the Thermomix bowl. Top up with water to make 900g
- Squeeze out excess liquid from the mushrooms, remove stems and slice into 0.5cm strips
- Put the rice in the steamer basket, insert into the Thermomix bowl and put lid on
- Place Asian greens and mushrooms in the bottom the Varoma and put chicken and sausages on the top tray; making sure that all of the holes are not covered [note: the next time I make this, I’m going to put the meat on the bottom and the vegetables on the top]
- Assemble the Varoma, place it on the lid of the Thermomix and steam for 15 minutes | Varoma | Speed 4
- To make the sauce, combine all of the ingredients except the sesame oil in a small saucepan. Heat on medium heat until nearly boiling. Remove from heat and add sesame oil
- To serve, spoon some rice into a bowl, top with greens and mushrooms and then chicken and sausages. Sprinkle with the spring onions and drizzle with the sauce
You may also like…
[Last updated: May 5, 2013]
