Tag Archive | Chicken

STEAMED ROAST CHICKEN

Ingredients

1 Size 15-16 Chicken (no giblets)
1 Onion (quartered)
2 Lemons (quartered)
1 clove Garlic – Peeled
50 ml Light Soy Sauce
1 knob Fresh Ginger – (peeled)
String To truss chicken with
1 ltr Water
Aluminium Foil to wrap chicken
1 Heavy Baking tray for chicken

METHOD

TIME

HEAT

SPEED

ACTION

Add 1ltr water & 50ml of soy sauce to TM bowl. Insert strainer basket. Add onion, garlic, ginger & ½ of the lemons.
Insert leftover lemons into cavity of chicken & truss up with string. Place into bottom of Varoma place lid on top. Make sure lid is sitting correctly.
45 mins
Varoma
4
Cook
Allow chicken to rest in Varoma
15 mins
Cool
Remove chicken wrap in foil & place in fridge, until required.
Set oven to 200c insert empty baking tray, until temperature has been reached.
Add chicken to hot pan (Breast side up) bake until brown & golden all over. Baste at least twice with pan juices.
30 mins
200c
Brown
If desired: Add some water & a splash of soy sauce to leftover pan juices, heat on stove & pour over vegies or rice.

Asian Style Chicken and Mushroom Soup

 

Ingredients

1 Clove Garlic
1 Spring onion – roughly chopped
250 Grams Chicken breast – thinly sliced
30 Grams Olive oil
300 Grams Button or pre-soaked Shitake mushrooms
1200 Grams Chicken stock
1 Bunch Choy sum – chopped
250 Grams Fresh thin cooked egg noodles
150 Grams Enoki mushrooms – trimmed
30 Grams Olive o

METHOD

TIME

HEAT

SPEED

ACTION

Place garlic and spring onions into the TM bowl.
10 sec 6 Chop
Remove lid, scrape down sides of bowl. Add 10grams Olive oil. 2 min 100 1 Saute’
Remove lid. Add 20grams Olive oil and 300 grams mushrooms. 4 min 90 Reverse 1 Cook until tender
Pour in 1200 grams stock and choy sum stalks only, reserve the leaves. 12 min 100 Reverse 1 Bring to the boil
Reduce the heat 5 min 90 Reverse 1 Simmer
Add the reserved choy sum leaves, 250 grams chicken and 150 grams of enoki mushrooms. 3 min 90 Reverse 1 Cook until leaves have wilted
  • Divide noodles into bowls and ladle soup over the top wait 1 minute and serve