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Steamed Chicken with Ginger, Spring Onions and Oyster Sauce

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Course Main Course
Servings 4 serves

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
Keyword Chicken, Thermomix