Steamed Chicken and Chinese Sausage (Lap Cheong) Rice
This classic Chinese recipe has been adapted for the Thermomix by cooking the rice in the Basket and steaming the chicken, vegetables and sausages in the Varoma.
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