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Healthy Chicken Rice 4-in-1 Thermomix Recipe 健康新加波鸡饭食谱

Posted by Divine Chef on

One of the dishes that Thermomix users always ask to learn is none other than the chicken rice. Why? Because this local favourite has a "complicated to cook" reputation and the idea of cooking a healthier version that is not laden with fats is appealing to most foodies.

I was pleasantly surprised with how easy it was to cook chicken rice when I tried the recipe on my Thermomix. Healthier output, less work and less mess are the key factors that made me a convert. 

Thermomix easy singapore chicken rice recipe chef and divine

thermomix singapore easy chicken rice recipe chef and divine

Thermomix singapore chicken rice and steam eggs recipe chef and divine

Healthier : Do you know rice cooked by the Thermomix is low GI, because the rice is steamed in a "simmering basket", while the sugar laden high GI water will remain in the "mixing bowl" which need not be consumed and can be discarded. 

Less work : Ever heard about 4-in-1 cooking?  You cook your soup, rice, chicken, steamed egg or veggie all at the same time? Well, that is possible with the Thermomix stacked cooking using the "varoma steaming trays".

Less mess : When you use only one appliance to do everything, that means there's only one appliance to wash up lah. No wonder all domestic helpers love Thermomix.

Consistent cooking results : Because the Thermomix cooks using precise controls on temperature, stirring speed, and timer, as long as one follows the instructions on the recipe, there is really very little chance to have different cooking results. Taste is almost guaranteed to be consistent. Which is why chefs are also huge fans of the Thermomix. Imagine boiling potatoes then mashing them into smooth consistency, when you can do that in 20 minutes with the Thermomix to get oh-so-smooth mashed potatoes. Or your pineapple jam in 40 minutes without stirring at the wok non-stop. 

Alrighty. Here's the Chicken Rice recipe for Thermomix.

Ingredients

  • 2 chicken thighs (deboned & completely thawed to prevent blood after cooking)
  • 10g light soy sauce
  • Salt and pepper for taste
  • Sesame oil (optional)
  • Shaoxing wine (optional)
  • Fish sauce (optional)
  • 3 eggs cracked into a bowl
  • 50g fresh ginger
  • 10g garlic
  • 20g shallots
  • 40g butter
  • 300g rice washed and drained
  • Chicken stock paste
  • Pandan leaves (about 2-3 leaves tied into a knot)
  • 50g yellow onion
  • 70g potato
  • 70g tomato (optional if you do not want your soup to look too orangy)
  • 120g carrot (reduce if you do not want your soup to look too orangy)
  • 1.6kg water 
  • Stainless steel steaming plate
  • Sambal chilli tomat add a squeeze of lime for a more tangy taste
  • Sprig of coriander, spring onion and cucumber slices for garnishing (none in picture because I ran out of these in the kitchen ... oops) 

Directions < Thermomix directions>

  1. Marinate the chicken with soy sauce, shaoxing, squirt of fish sauce, sesame oil, 1 tsp stock paste, pepper for at least 30 minutes
  2. Place eggs, 260g water, 1 tsp salt into the mixing bowl and mix <6 sec / speed 4> then pour the eggs through a sieve into a stainless steel steaming plate
  3. Wash up mixing bowl
  4. Place ginger, shallot and garlic into the mixing bowl and chop < turbo / 1 sec / 1 time > scrape down the contents
  5. Add butter, saute <3 min / varoma / speed 2 > Transfer into a bowl and set aside
  6. Insert the simmering basket
  7. Place washed rice and add about 1300 water - the water should be just covering the rice
  8. Add sauteed ginger, shallot, garlic mixture, salt, chicken stock, pandan leaves and mix the contents well in the simmering basket
  9. Place marinated chicken in the bottom varoma dish so that the meat juices will flow down into the rice during cooking
  10. On the upper varoma layer, add the plate of eggs to be steamed
  11. Make sure the chicken do not full cover the vents so that the steam can travel upwards to cook the eggs on the upper tray
  12. Once stacking is completed, cook < 20 min / varoma speed 3 >
  13. Remove the simmering basket and place rice inside a rice cooker to keep it warm till the food is ready to be served together
  14. Notice the water left in the mixing bowl - if you are conscious about consuming too much sugar/starch, this water can be discarded but if you are not too concerned, this remaining water can be made into a soup to complete the chicken rice
  15. Remove the upper tray of eggs and set aside
  16. Place the onion, carrot, tomato, potato into the mixing bowl and place the chicken varoma tray back onto the Thermomix to cook an additional 15 min / varoma / reverse / speed 1 >
  17. When the Thermomix beeps, remove the varoma dish and slice the cooked chicken.
  18. Squirt some fish sauce, sesame oil over the chicken slices for a more authentic chicken rice hawker taste (you can omit for a lower sodium and calorie dish)
  19. Serve dish hot, with chilli and garnish with a sprig of parsley or spring onion and cucumber slices

#Thermomix #ThermomixSG #BuyThermomixSG #ThermomixRecipes #ThermomixTM5 #WheretoBuyThermomixSingapore #ThermomixSingaporeReviews

 


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6 comments

  • Yes. You can use stock powder – just dissolve in the water used to cook the rice ?

    Divine Chef on
  • Dear Carbolover,
    Assuming per person consumes 50-70g of rice, you would need to cook about 400-500g of rice. The simmering basket cooks up to 350-400g of rice depending on the type of rice used. You can either cook 2 rounds or use the auto cooking function in TM5 (more flavourful) to cook larger amount of rice. Auto cooking requires 500g of rice so this may be an easier solution. You can still stack cook above in varoma while you cook the rice.

    Divine Chef on
  • Looks easy and doable. Thanks for sharing this recipe. Some questions I hope u can help..
    1) if I’m cooking for 8 pax, can I just double all the ingredients accordingly? Cooking speeds and time remain unchanged as above?
    2) I only have chicken stock powder and not paste. I can use both interchangeably?
    Thanks

    Carbolover on
  • Hi Joanne. 2 chicken de-boned thighs are sufficient to feed 4 people; unless these are big eaters ?

    DivineChef on
  • Is two chicken thighs is enough to feed 4 people ? Can thermomix cook more?

    joanne peng on

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