Page Contents: Recipe | Serving Suggestions
It’s actually the sauce that makes this dish – with the chicken being the vehicle for absorbing the flavor. Traditionally, the chicken would be cooked whole and chopped into pieces (which you can still do in the Thermomix). I’ve opted for an easy-eating boneless option with this recipe.
Steamed Chicken with Ginger, Spring Onions and Oyster Sauce
A Thermomix version of a classic Chinese dish. While the original version is poached, this one is steamed and served with oyster sauce along with the traditional ginger and spring onion sauce.
Ingredients
- 12 cm ginger (~90g) cut into 1.5-2cm pieces
- 4 spring onions stalks trimmed and cut into 3cm pieces
- 60 g vegetable oil
- 3 tbsp oyster sauce
- 600 g chicken breast cut into 3cm pieces
- 1 bunch Asian greens cut into 2cm pieces
- 3 cups broccoli florets
- 800 g water
- 130 g basmati rice rinsed (optional)
Instructions
- To make the sauce, put ginger and spring onions into the Thermomix bowl and chop for 3 seconds | Speed 8
- Scrape down the sides of the bowl, add oil and cook with the measuring cup (MC) off for 2.5 minutes | Varoma | Speed 1
- Pour into a bowl, add oyster sauce and stir to combine
- Take a piece of baking paper or wax paper to cover the Varoma tray, scrunch it up and lay it on top of the tray
- Place chicken pieces in a single layer on top of the baking paper; assemble the Varoma
- Put water into the Thermomix bowl
- If making rice, add to the Thermomix basket and put it in the Thermomix bowl
- Close the Thermomix lid, put the Varoma on top and cook for 10 minutes | Varoma | Speed 4
- Put Asian greens and broccoli in the Varoma bowl and reassemble the Varoma; cook for a further 6 minutes | Varoma | Speed 4 or until the chicken is cooked through
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Serving Suggestions
Make Ahead
1. Leave out the vegetables in the initial cooking. Add them to your dish or container when reheating the the chicken and rice to cook them.
[Last updated: February 23, 2014]
