Thermomix Hainanese Chicken Rice

Thanks for putting this up, Iron Chef Shellie:

SERVINGS4

INGREDIENTS  

• Chinese wine
• salt
• white pepper
• sesame oil for rubbing
• 1 whole chicken (about 1.5–1.7 kg)
• 4 cloves garlic
• 1 spring onion/shallot, chopped in half
• 4 slices ginger, peeled
• 2 eschalots, peeled
• 1 tbsp vegetable oil
• 400 g rice
• 1 L chicken stock
• 1-2 pandan leaves (optional)

Finishing Sauce

• 3 tsp soy sauce
• 2 tbsp hot water
• ½ tsp sesame oil
• ¼ tsp sugar

INSTRUCTIONS 

• Mix 1-2 tsp Chinese wine, a little salt and pepper to taste and 1 tsp sesame oil in a small bowl. Rub this all over chicken and inside cavity. Stuff 2 cloves of the garlic, spring onion/shallot and 2 slices of the ginger inside chicken’s cavity and place into Varoma dish on top of a pair of chopsticks to help steam circulation. Set aside.
• Place remaining garlic, ginger, eschalots and oil into mixing bowl (chop on speed 8 for 8 seconds if you haven’t pre-chopped everything) and sauté for 2 min/Varoma/Reverse/speed 2.
• Add rice and sauté for 2 min/100ºC/Reverse/speed 2.
• Add about a tsp of salt or to taste. Remove and set aside in basket.
• Place 1L of chicken stock into mixing bowl. Set Varoma into position and steam for 25-45 min/Varoma/speed 3 (depending upon size of chicken used).
• Top up liquid to 1L mark with water. Insert basket of rice with pandan leaves . Return Varoma dish to position and cook for 15 min/Varoma/speed 5.
• Chop up chicken and serve with rice and Chilli Dip, Ginger Dip (see Asian cookbook) and thick black soy sauce.
• To make a quick sauce to pour over chopped chicken, mix 3 tsp soy sauce with 2 tbsp hot water, ½ tsp sesame oil and ¼ tsp sugar and mix well.You can add some vegetables to steam in the last 5-10 minutes of steaming chicken if desired.

NOTES

Recipe from A Taste of Asia Cookbook