Sticky Ginger Chicken & Broccolini

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One of the things I love about my Thermomix, is that I can make tasty & impressive dishes in very little time.  This is one of those dishes.  A little chopping & then everything is weighed into the Thermomix & it cooks in 20 minutes.   It is also seriously very yummy!  If I didn’t have my Thermomix, I can imagine making this is a wok & tossing it continuously while it cooked.  I used a bunch of broccolini & a head of broccoli to make mine, but you could use any vegetables in this, whatever suits your family.  I might add some julienne carrots & capsicum next time, even some cashews would work well too.  I didn’t have dark soy sauce, so I used all regular soy sauce.  If you used dark soy as per the recipe, the sauce will be a lot darker than mine.

If serving with rice, it’s a good idea to cook the rice first & keep hot in your ThermoServer.  Otherwise, if you cooked them the other way around, the broccolini will overcook if rested for too long while the rice is cooking.

This recipe is from ThermOMG, a fantastic blog, like mine, sharing Thermomix recipes & tips.  

Ingredients:
30g fresh ginger (approx 5cm piece)
2-3 cloves garlic
2 spring onions (chopped into 3cm pieces)
10g sesame oil
20g olive oil
6 chicken thigh fillets, sliced
2 bunches broccolini
40g soy sauce
80g dark soy sauce
50g shaoxing rice wine (I used dry sherry)
20g corn flour
40g brown sugar
25g vegetable stock concentrate
20g sweet chilli sauce (optional)

Method:
1) Place ginger & garlic in TM bowl, chop 3 seconds/speed 7.
2) Add spring onion & oils, cook 5 minutes/100 degrees/reverse/speed 1 with MC off.
3) Add remaining ingredients (put broccolini in last). Cook 15 minutes/Varoma temperature/reverse/speed 1. Remove MC & place rice basket on top of lid.
4) Serve immediately with rice.

Notes:

When cooking with broccolini, use the florets & the stems.  I cut the stems lengthwise into thin strips, so it adds another texture to my dish & there’s less wastage.

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If the sauce appears too watery after cooking, remove chicken & vegetables, add extra cornflour & cook sauce for a further 3 minutes/Varoma temperature/speed 2 with MC out.

For a healthier version, replace both the soy sauces with Tamari & replace the sugar with Rapadura.

For a gluten free version, replace both the soy sauces with Tamari & ensure the cornflour used is gluten free.

You may find the bottom of your bowl is a bit sticky after making this dish, which is normal.   I soaked my bowl in warm soapy water while I ate dinner, then removed the blades & gave the base a good clean.

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