Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Main Dishes => Topic started by: Thermomixer on April 17, 2009, 08:01:45 am
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Name of Recipe: Soy Sauce Chicken in the Varoma
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Number of People: 4
Ingredients:
1 x 1.3 kg chicken
2 garlic cloves
2 cm piece of fresh ginger
1 cup shao hsing wine, or dry sherry
1/2 cup dark soy sauce
1/2 cup brown sugar
1 star anise
1 cinnamon quill
2 strips of orange rind, cut
with vegetable peeler
1/2 teaspoon sesame oil
1200 g water
4 spring onions, trimmed and cut in half
Cornflour, to thicken sauce, if desired
Preparation:
Place the garlic and ginger into the TM bowl and mince for 15 seconds on speed 7. Add all other ingredients except water, chicken and spring onions to TM bowl and cook for 20 minutes at 100°C on reverse + speed 2.
Wash the chicken and remove any excess fat from the cavity. Place the spring onions inside the cavity and then push down on the back bone of the bird to flatten it a little. Now, either place the chicken into a roasting bag or, breast side down, into a deep dish that will fit into the Varoma and place marinade in the bag or dish. Leave any marinade that does not fit into the bag or bowl in the TM bowl. Place the bag or bowl inside the Varoma.
Put more water into the TM bowl to make up to 1200 ml, position the lid and then Varoma and steam the chicken for 30 minutes at Varoma temperature on speed 2. If using the bowl, you will need to carefully turn over the bird during cooking to allow it to be properly marinated.
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After the steaming time has elapsed, if the bird is in the roasting bag and completely immersed in liquid, then just leave in the bag for 2 hours to cool. If you have used a bowl, then carefully remove the chicken to a pot or dish that will allow you to completely immerse the bird with marinade form the dish in the Varoma and the liquid from the TM bowl. Again, leave to cool for 2 hours.
Once cooked, carefully remove to a tray to drain and cool. Place 500ml of the marinade in the TM bowl and cook for 15 minutes at Varoma temperature on speed 3. You may add some cornflour mixed with water to thicken the sauce more. Allow to cool.
To serve, chop chicken into serving pieces and arrange on a platter and spoon over some sauce.
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This was originally posted here: http://thermomix-er.blogspot.com/2009/04/soy-chicken-in-varoma.html (http://thermomix-er.blogspot.com/2009/04/soy-chicken-in-varoma.html)
members' comments
Sundari - Overall a big thumbs up!
JD - I've made this recipe twice, once with Maryland portions and once with a whole small chicken. I use boiling water not cold and I cooked the Marylands for 30 minutes then seeped 1.5 hours. With the whole chicken I stuck to the recipe which was 20 minutes and seeped for 2 hours but then had to zap it for 5 minutes in the microwave as it wasn't quite cooked. I would therefore cook it for at least 30 minutes, maybe even 45 minutes to be sure next time.
I later reduced all the leftover steaming liquid rather than waste it (in a pan on the stove because it is quicker than doing it in the TMX) and now have a couple of packs of lovely soy sauce for stir fry dishes.
The recipe in the Taste of Asia book is a lot quicker to do.
Thermomixer - It does actually work better in pieces as the marinating etc is easier.
Sundara - didn't have time to rest it for 2 hours so I steamed it for an extra 15 min or so in the varoma and then let it sit in marinade for 45 min-hour before consuming. I thickened the sauce with some cornflour and YUMMO. The breast was a little dry but I wonder if that was because of the extra steaming time. Overall a big thumbs up!
becforward - I followed all the instructions and just went to carve the chicken and it's completely raw!...what have I done wrong? still a very green thermomixer!! I've put it back into the varoma to keep cooking.
CarolineW - We had this using chicken drumsticks and it was lovely. I used the same timings to be on the safe side. The whole family gave it 4.5 out of 5 (I'm not sure if we've ever had a savoury 5 out of 5 - 4.5 is high praise indeed)
Hally - we love this easy chicken dish. The largest chicken I have managed weighed 1.6 kg with a lot of pushing, LOL.
cecilia - The one in the Asian recipe book says 1.2kg but I've used 1.6kg and even 1.7kg squeezed in once. Some of the chook pops up through the MC hole but you put a soup bowl over it so it all cooks. Remember the parson's nose and extra bits of fat are trimmed off first.
Thermesa - made this but had a few teething errors. Will cook again now I've worked out my issues but really looking forward to leftovers.
I cooked the rice in the stock so it wasn't all wasted.
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It loks very tasty - my tm is in service a the moment but I will try this recipe when it returns.
Thank you
Barbara
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Trying this recipe tonight. First time using the varoma.
I probably won't have time to rest it for 2 hours, and I don't have a roasting bag so am using a china dish in the bottom of the varoma. Will update later.
the smell is divine ;D
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Sorry, got to it too late - if you don't ahve time to rest it - then cook a bit longer
The texture is superb if allowed to slowly cook, but OK to steam for longer
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I steamed it for an extra 15min or so in the varoma and then let it sit in marinade for 45min-hour before consuming.
I thickened the sauce with some cornflour and YUMMO.
The breast was a little dry but I wonder if that was because of the extra steaming time.
Overall a big thumbs up!
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am doing this now .... of course it helps if you actually read the recipie ALL the way THROUGH first.
I just waisted the marinade as I read 'put all ingredients in except chicken and spring onions" so I puit in the 1200 g of water .... BEFORE I did the first cook!!!
doh!!!
Well after a little screaming match between me and the computer screen and the screaming kids I have finally regained my composure and am ready to start steaming the chook.
Hope it all works well as the brother in law is comming to dinner tonight ... kind of unanounced but announced!?!
Wish me well.
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Sorry - looks like I'm as bad as TMX Oz with unreliable recipes.
Have fixed it up - thanks for pointing it out. Probably would still have worked :( but less intense.
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:D
definitly nmot you TMer as Sundari amnaged to do it perfectly.
I am reknown for my inability to read directions even when they are just pictures like you get on new printers and stuff so reading a food recipie is a recipie for DISASTER!
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No - I take responsibilty - I wish more people would tell me where the mixtakes are. I know they are there - not deliberately :-[ :-[
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This has been on my 'to do' list for almost a year and I finally got around to it today. Reading the recipe sounds like it has to be eaten cold but we had it hot with the Chinese style vegies from the EDC and it was delicious. DH says to tell you it gets the thumbs up from him too.
I used 3 chicken marylands ($2.94 - now where can you buy a whole chicken at that price ???) which fitted nicely into the dish I placed into the varoma. I cut off all the loose fat and pockets of fat under the skin but left some of the skin on and steamed it for 30 mins. Placed it in the thermosaver for 1.5 hours then made the sauce and thickened it. The chicken was still hot enough to serve without reheating. Whilst it was resting I made the stir fried vegies and placed them into a casserole dish (would have used a thermosaver if I had another one) then just had to zap that for 4 mins later when I served the meal. I have frozen the leftover sauce to use over my next lot of stir fried vegies. Did I say it was delicious ??? ??? Good one Thermomixer, thanks a lot for posting it.
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Thermomixer, your recipe and JD's recommendation , how could we go wrong. ??? ??? ???
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Thanks - and good work JD - I have made it with chicken pieces and it is easier. Think this was a challenge from somebody to see if you could cook a whole chook for presentation purposes.
This is another for mycornucopia to think about for Asian inspired dishes - it was based on a Kylie Kwong dish.
It does actually work better in pieces as the marinating etc is easier.
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I'm new to this forum, new to thermomix and live in Singapore! my husband gave me one for my b'day in march (after much bugging that all my friends in melbourne seem to have one and I loved the sound of it!) - unfortunately he couldn't buy it in Australia for warranty purposes so we had to get it from the Malaysian distributor - amazing he can get away with his poor service - he had the machine fedexed to me and told me he wouldn't come to Singapore (only 45 mins away) to give me a demo but to look for one on You Tube!!!..and he never replies to my emails with questions on how to use it!
So until I went back to Melbourne for Easter I had no idea how to use it - my friend who is a distributor gave me a demo and now I'm hooked on beetroot salad!
Anyway - the reason I am writing is to say I am in the middle of making this divine chicken - it's now in the bag in the varoma dish and smells amazing - can't wait to eat it tonight!
I love this forum - now don't feel as worried about not having my local thermomix distributor close by!
Thanks!
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you won't need your consultant now that you've found this goldmine! the knowledge and generosity on here is amazing!
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I must be the only person who has had a disaster with this - I followed all the instructions and just went to carve the chicken and it's completely raw!...what have I done wrong? still a very green thermomixer!! :(
I've put it back into the varoma to keep cooking....hopefully it will cook soon.
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Golly that must have been a shock. Were you using the varoma temp or 100o to cook the chicken? Was the TMX stopped at any stage during the cooking and the temperature not reset? Was your chook 1.3kg?
Hope we can get to the bottom of the problem soon. :)
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yes a bit of a shock - and the smells were so tantalising that everyone was dying to try it but I had to cook it for another hour and a half! - everything I did seem to be right - varoma temp - tmx wasn't stopped nor was the temp reset...chook was just under 1.3kg...after extra hour and a half it was perfect and the sauce consistency divine - but we ended up giving the kids scrambled eggs and we had left overs!!...going to have it cold today - so not all lost as now I don't need to cook on Mothers Day!! :)
Am wondering though if there may be a problem with my temperature gauge on the tmx?...this is where I'm in trouble being in Singapore - who would I go to?? :-\
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I'm glad it worked out in the end. From memory one of our forum members had devised a thermometre-system that could check the temp of the thermomix while cooking. Can anyone else remember what it was in relation to (so we can find the thread)?
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Andiesenji drilled a hole in the flange of the spatula so that she could insert a Thermapen probe into the ingredients in the bowl and there was a photo of it on the forum somewhere. Is this what you were thinking of Chelsea? Here's the link to the photo http://forums.egullet.org/index.php?/topic/130162-cooking-in-your-thermomix/page__st__30. Just scroll down until you come to it.
Becforwood, did you leave the chicken to soak in the cooking liquid for the time stated. The idea of this recipe is to partly cook the chicken, turn off the heat and let it sit in the liquid for 2 hours to cool. During this time it continues to cook. I have done it using chicken marylands, cooked them for 30 minutes then placed them and the liquid in the thermosaver for 1.5 hours. It is a dish that needs to be started early afternoon for the evening meal and is delicious.
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Yes that was the one JD. ;D
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OOOOPs - did you leave the chicken to steep in the hot stock after it came out of the Varoma? It needs to stay in the stock while it cools down.
I may need to recheck the times for this.
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sorry i have taken so long to reply...been a busy week and it's only Wednesday!
Yes I did leave it in the stock for 2 hours - the chicken was totally immersed in it...really don't know what went wrong. It tasted absolutely delicious though when we had it and the kids devoured it!! :D
Does anyone know if I can make quince jelly in the tmx?? I brought back 4kgs from my father in law's tree and was hoping to do them in the tmx!
:)
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Yes you can make quince jelly in the TMX. Chop the quinces up and cover them with water and cook until they are mushy. Probably 30 min on varoma. You will still have to strain them through a jelly bag. Over night is best. Then liquid back into TMX, with 3/4 the volume in sugar. Cook on varoma until it jells.
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Becforwood, I also had the exact same problem as you when cooking this dish. I also made it in the early days of having my TMX and think the problem was that the full chicken was covering the majority of the steam holes so the steam was actually coming out the sides of the varoma rather than being trapped inside. I think my chicken was probably bigger than 1.3kgs and was too big to successfully cook. The dish did taste lovely from memory but after all the fussing not one I have gone back to.
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I reckon the problem is the bowl, not allowing the steam to cook it evenly. I would cook it in a roasting bag, much easier I'm sure. Am going to try this at the weekend in a roasting bag, will let you know ;)
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Thanks so much for the quince recipe achookwoman - will let you know how I go! Wonder - you made me feel much better knowing I'm not the only one!! x
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Thanks bron - I will have to try it again to ensure the times are right.
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Hi
I have been using thermomix for more then a year now and use it everyday. I am staying in Kuala Lumpur, Malaysia and I use to go to Singapore often cos I have a few friends using thermomix down in Singapore . If you need any assistance do email me and I will connect you to them.
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Hi sewchin. I'm going up to Singapore in a few weeks. Last year when I went I looked everywhere in kitchens of restaurants and cafes looking for Thermomixes.
Welcome to the forum.
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Wow! I'm glad this recipe got bumped! I LOVE Soy Sauce Chicken but haven't ever tried making it myself... this is on the menu for this week for sure!
Kerryn
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Welcome sew chin. Glad you could sign up - can't wait for your tasty recipes to be posted. ;)
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Had this for lunch today, the chicken wasn't quite cooked within the stated timeframe so I zapped it in the microwave for an extra 5 minutes whilst I made the sauce reduction and it was lovely, so tasty & moist. Did stir fry vegies from the EDC to go with it before I did the reduction and sat them in the thermosaver.
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This looks great Judy. Must look at Thermomixer's recipe as i have been reading up on poaching chicken.
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We love it Chookie. I later reduced all the leftover steaming liquid rather than waste it (in a pan on the stove because it is quicker than doing it in the TMX, :o) and now have a couple of packs of lovely soy sauce for stir fry dishes.
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That was a sensible thing to do.
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This is a question for JD and anyone else who used chicken pieces - do you still use the same timings as for a whole chicken? It seems to me that surely they'd cook faster?
I'm planning to make this with some chicken drumsticks I have.
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We had this tonight using chicken drumsticks and it was lovely. I used the same timings to be on the safe side. The whole family gave it 4.5 out of 5 (I'm not sure if we've ever had a savoury 5 out of 5 - 4.5 is high praise indeed ;D )
This has gone into my MacGourmet program to be made again and again. If I had a whole chicken I'd be interested in trying out something I've heard about, which is putting the chicken cavity over the blades and cooking in the broth, so that it's kind of like a poached rotissary. Apparently the Asian Cook Book has a soy chicken which is cooked like this. Does anyone have the book to look at the temperature and timings for me so that I can try it with this recipe, please?
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Yes, Caroline, and I've had the Asian cookbook Soysauce Chicken recipe a few times now and love how easy it is to cook. The recipe is very similar to Thermomixer's one on this thread. Ingredients are very slightly different. Timings - sauces, flavouring and water - cook for 10 mins at 100 deg on speed soft. Chicken in bowl of stock - 30 mins at 90 deg on speed soft. Then chicken sits in stock still in bowl for 30 mins. You keep stock to use again next time and it gets better. I'd be interested in your comments and next time round I'll try Thermomixer's.
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Yes we love this easy chicken dish.
How long do you reckon the stock keeps for. Mine is very old.
H :)
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CarolineW, I've only made this recipe twice, once with Maryland portions and once with a whole small chicken. I use boiling water not cold and I cooked the Marylands for 30 minutes then seeped 1.5 hours. With the whole chicken I stuck to the recipe which was 20 minutes and seeped for 2 hours but then had to zap it for 5 minutes in the microwave as it wasn't quite cooked. I would therefore cook it for at least 30 minutes, maybe even 45 minutes to be sure next time.
The recipe in the Taste of Asia book is a lot quicker to do.
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Thanks very much Cecilia and JD, I've added your comments in the notes section of MacGourmet with this recipe. What I did forget to ask is what size whole chicken the timings are for, please Cecilia? Is it 1.3 kg? I can't imagine a large chicken fitting in the TM bowl :D
I'm about to email a link to this recipe to my Mum, having just enthused to her about it this morning. Also the Spicy Asian Chicken in Garlic Sauce from the Canadian cookbook, posted by MelissaS, which was fantastic too. DH and I gave that a 4 and 3 quarters out of 5, but it's too strong flavours for DD1. So it won't be a family regular like this one will.
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The largest I have managed is a 1.6kg with a lot of pushing, LOL
H :)
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The recipe book says 1.2kg but I've used 1.6kg and even 1.7kg squeezed in once. Some of the chook pops up through the MC hole but you put a soupbowl over it so it all cooks. Remember the parson's nose and extra bits of fat are trimmed off first.
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Thanks Hally and Cecilia. Ooh, I wouldn't have thought of that Cecilia, thanks for the tip! I'd have had very greasy chicken and sauce, wouldn't I?! :o
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Cooked this tonight with a few teething errors. I added the water early in the marinade (missed that correction) and the extra liquid seemed to escape from the oven bag back into the bowl (lucky it didn't overflow). Less water I the oven bag would have helped not cover so many holes of the varoma. The sauce worked well with cornflour but again cold be more intense and then I forgot to reserve the stock for another day. The extra liquid would have influenced my cooking time as well. It was cooked but a bit of work getting the meat off the bone.
Will cook again now I've worked out my issues but really looking forward to leftovers.
I cooked the rice in the stock so it wasn't all wasted