Thermomix Steamed Glutinous Chicken Rice : easy under 1 hour meal

Posted by Divine Chef on

This is one of my kids' favourite. I get a request to cook this at least once a month. As glutinous rice is starchy and hard for younger tummies to digest, that is as often as I would allow myself to cook. Otherwise, it is a very delicious and fulfilling meal for the kids. This chicken rice gets wiped out very quickly. Besides curry, this is another crowd pleaser and also one of my favourite potluck dish. Try it. You can get this done in under 1 hour if you follow the steps below and have all the necessary ingredients prepared in advanced the night before. As I only have one hour to cook my dinner, I can assure you under 1 hour to get this done is quick possible.

Chefanddivine thermomix singapore steamed glutinous chicken rice recipe

Chefanddivine thermomix singapore steamed glutinous chicken rice recipe


  • 2 deboned chicken thigh meat cut into cubes (marinated at least 2 hour with chicken stock powder/paste)
  • 10 bulbs of shallots or 1 red onion (chopped finely Speed 5 on Thermomix)
  • 4 cloves of garlic (chopped finely Speed 5 reversed on Thermomix to chop and de-skin)
  • 1 TBSP cooking oil
  • 1 TBSP dried shrimps (cleaned & soaked till softened)
  • 6 mushrooms (soaked and cut into strips)
  • 1 TBSP 
  • 1 Chinese sausage (cut into slices, diagonally)
  • 20g toasted peanuts
  • 2 TBSP Light Soy Sauce
  • 1 TBSP Dark Soy Sauce
  • 2 TBSP Oyster Sauce
  • Lotus leaf (optional)
  • 400g glutinous rice (soaked overnight)
  • Pepper (adjust according to taste)
  • Fish Sauce (adjust according to taste)
  • Spring Onion (chopped finely)
  • Shredded dried shrimp (hay bee floss optional)

Directions <Thermomix Directions>

  1. Soak the rice overnight for best results
  2. Pre-marinate the chicken meat with chicken stock paste/powder at least 2 hours prior to cooking 
  3. Fry half the finely chopped shallot/red onion until brown (set aside) 
  4. Toast the peanuts
  5. Saute the garlic and balance shallots with the cooking oil until fragrant <cup on/4 min/varoma/speed 1>
  6. Add chicken and sausage to stir fry <cup on/4min/120 degree/reversed/speed stir with butterfly attachment>
  7. Add mushroom and continue to saute for another minute <cup on/1min/120degree/reverse/speed stir with butterfly attachment>
  8. Add the marinates as well as the rice to mix <mc/5min/120 degree/reversed/speed stir>
  9. Arrange the lotus leaf on your steamer <place the leaf on the varoma dish>
  10. Remove the rice from the mixing bowl and pour onto the steamer <pour the rice onto the varoma dish with the the lotus leaf>
  11. Steam with about 600g of water for about 45 minutes <cup on/45min/varoma/speed 3.5>
  12. Taste and adjust till desired saltiness with fish sauce
  13. Drizzle with sesame oil
  14. Garnish with toasted peanuts, fried shallots, shredded dried shrimp, and spring onion
  15. Serve immediately

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