Crispy Tumeric Chicken Wings

Ingredients:

10 whole chicken wings 

2 Tbsp light soya sauce 

1 tsp sesame oil 

4 Tbsp shaoxing wine 

1 Tbsp white pepper 

1 ¼ Tbsp turmeric powder 

3 Tbsp potato starch 

2 Tbsp cornstarch 

1 Tbsp water optional 

Cooking Oil for deep frying

Method:

1. Mix all ingredients (except oil) & marinate in fridge for about 2 hours.
2. Heat oil & test with a little batter. If the batter floats, the oil is hot enough.
3. Deep fry the wings whilst turning over to ensure even cooking.
4. Fry any remaining batter as crunchy bits.
5. Before serving, do a quick refry to ensure it's crispy.

Chicken Lettuce Wraps

Ingredients

500g ground chicken
1 small onion, diced
1 Tbsp sesame oil
1 Tbsp fresh ginger, chopped
1 Tbsp fresh garlic, minced
2 Tbsp rice wine vinegar
4 Tbsp hoisin sauce
soya sauce, to taste
1 Tbsp, sriracha sauce

salt & pepper, to taste
2 Tbsp oil
1 8oz can of water chestnuts, diced
fresh green onion
1 head butter lettuce

Method

1. Brown minced chicken in oil on medium heat (3-5 mins) & drain excess fat.
2. Stir in onion, sesame oil, fresh ginger, garlic, rice wine vinegar, hoisin sauce & soya sauce until onions are translucent.
3. Add sriracha sauce (or gochujang) to taste & cook until sauce thickens.
4. Turn off heat & add water chestnuts & fresh green onion & stir in.
5. Serve with butter lettuce.

Thai Fried Chicken & Som Tum

PREP TIME 25 minutes + marinating

COOK TIME 50 minutes
SERVES 4

Ingredients
4 boneless chicken thighs (preferably with the skin on)
2 cups plain flour or all-purpose flour
vegetable oil for deep frying
sea salt

Marinade:
4 garlic cloves
2 coriander roots, cleaned and roughly chopped
½ tsp black peppercorns
2 tbsp fish sauce

Som Tum Papaya Salad:
200g (7 oz) shredded green papaya*
2 garlic cloves, roughly chopped
2 birds’ eye chillies (use more or less to taste)
2 snake beans, cut into 3cm-long batons (alternatively use green beans)
¼ cup dried shrimp, soaked in water for 5 minutes to soften
2 tbsp roasted peanuts
2 tbsp (about 20g) shaved palm sugar
1½ tbsp fish sauce
6 cherry tomatoes, halved
2 tbsp lime juice
1 tbsp soy sauce

Steps

1. For the marinade, use a mortar and pestle to pound the garlic, coriander roots and peppercorns to form a rough paste. Mix through the fish sauce. Then add the chicken and toss until well combined. Transfer to a large bowl. Set aside to marinate for 10-20 minutes.
2. In a large som tum mortar, pound garlic and chillies until just smashed but still chunky. Drain the dried shrimp and add those. Pound lightly. Then add the green beans and peanuts and pound lightly. Add the palm sugar and pound to soften. Now add half the papaya and lightly bruise with the pestle, using a spoon to mix as you lightly pound. Add remaining papaya, fish sauce and tomatoes. Lightly pound with the pestle and mix with the spoon. Add the lime juice and mix until well combined. Taste and adjust with more fish sauce, sugar and/or lime juice to taste.
3. Alternatively, the salad can be made by placing ingredients in a large bowl or a ziplock bag and using a rolling pin to bruise the ingredients.
4. Coat the chicken pieces in the flour. To cook the chicken, fill a saucepan or wok to about 1/3 capacity with the vegetable oil. Heat over high heat. Once the oil is medium-hot (320°F or 160°C or when a wooden spoon dipped into the oil forms small little bubbles), add the chicken pieces and cook for about 10 minutes or until golden brown and cooked through. Turn the chicken pieces as they cook to ensure an even golden colour. Drain on kitchen paper and sprinkle with salt.
5. Serve sliced fried chicken with som tum papaya salad.

Recipe from Marion's Kitchen https://www.marionskitchen.com/thai-fried-chicken-and-som-tum/

Chicken Pot Pie

 

Prep Time15 mins

Cook Time1 hr

Total Time1 hr 15 mins

Ingredients

Chicken & broth:

• 600 g/1.2lb chicken breast (or boneless thighs)
• 2 cups / 500 ml milk , any fat % (Note 1)
• 1 cup / 250 ml chicken broth (stock)
• 2 tsp chicken or vegetable stock powder (Note 2)
• 2 sprigs thyme , optional

Chicken Pot Pie:

• 1 large onion , chopped
• 2 large carrots (3 small). chopped
• 3 celery ribs , chopped
• 2 garlic cloves , minced
• 50 g / 3 tbsp butter
• 1 tsp dried thyme
• 1/3 cup / 85 ml white wine
• 1/3 cup / 50 g flour
• 1/2 cup / 50 g grated parmesan
• 1/2 tsp black pepper
• 1 cup frozen peas , no need to thaw
• 2 sheets puff pastry (enough to cover pots, with drape)
• 1 egg , lightly whisked

Instructions

Chicken:

• Place milk, broth and stock powder in a large saucepan. Bring to a very gentle simmer over medium heat, add chicken and thyme.
• Place lid on, simmer gently on medium low for 15 minutes (do not boil, can make milk split).
• Remove chicken, shred or dice (don't worry if inside a bit uncooked). Cover pot and set poaching liquid aside.
• Chicken Pot Pie:
• Melt butter in a large pot over medium high heat. Add garlic and onion, cook for 2 minutes. Add thyme, carrot and celery, cook for 3 minutes or until carrot is softened.
• Add wine. Stir, scraping the bottom of the pot, and cook for 1 1/2 minutes or until wine is mostly evaporated.
• Add flour and stir for 1 minute.
• Add about half the reserved poaching liquid and stir until all flour is incorporated - it will be a thick sludge.
• Add remaining milk broth, parmesan, pepper. Stir.
• Add chicken and peas, stir.
• Once mixture is heated (you'll see steam), cook for 3 minutes to thicken the sauce, stirring regularly. (Note 3)
• Remove from heat. Spoon into oven proof pots - 4 large or 6 small (Note 4). Cool in fridge at least 30 minutes. (Note 5)

Assembly & Baking:

• Meanwhile, remove puff pastry from freezer to partially thaw. Then use a bowl as a guide to cut rounds from the pastry about 2.5cm / 1" wider (all the way around) than the pots - be generous!
• Preheat oven to 180C/350F.
• Brush edge of pots with egg. Top with puff pastry, folding down the edges.
• Brush pastry with egg. Cut a 2cm / 2/3" slide in the middle with a small knife.
• Bake 35 - 40 minutes until deep golden.
• Serve immediately!

Notes

1. Cream option - if you'd like to make it even richer, reduce milk by up to 3/4 cup and swap for cream. But DO NOT ADD when poaching chicken, stir it in when the poaching liquid is added into the pot after adding flour.

2. Stock powder - I like Vegeta which is a vegetable stock powder. Or use 2 x chicken bouillon cubes, crumbled.

3. Sauce thickness - whatever the sauce thickness at this stage is what it will be when the pies comes out of the oven.

4. Pot Sizes - Use 4 large about 2 cups / 500 ml / 16 oz capacity (about 11 - 12 cm wide) OR 5 to 6 smaller ones about 375ml / 1.5 cups / 12 - 13 oz (~10cm wide). Or one large pie dish / skillet - 8 cups / 2 L / 2 quarts.

5. Cool Filling  - hot filling will melt the butter in the puff pastry dough, resulting in less puffing. As long as the surface of the pie filling is cool(-ish), that's good enough.

6. Pie Base - A number of readers have asked how to make this using puff pastry as a pie base. Here's how: Spray pots with oil or grease with butter. Line pots with puff pastry with excess to drape over the edge, then place in oven at 180C/350F. After 10 minutes or whenever the partially cooked base starts to puff up, just push it back down. Repeat once more or as required to stop the puffing (it doesn't take much). Then once the pastry is golden, remove from oven and let cool. Fill with COOLED filling. Brush egg across the pastry rim then top with puff pastry lid. Bake per recipe, turn out of pots. 

7. STORAGE: To freeze or refrigerate uncooked, cool filling completely. Then top with pastry, egg wash, cut slit. Freeze 3 months or refrigerate up to 2 days. Thaw overnight (if frozen) then bake per recipe. Note: Thawed then refrozen puff pastry as well as thawed then refrigerated puff pastry does not puff up quite as much but the difference isn't significant.

Cooked Chicken Pot Pies will keep in the fridge for up to 4 days. Best reheated in the oven covered in foil so the pastry can crisp up slightly, 20 minutes at 180C/350F.

8. Nutrition per serving 

Nutrition Facts

Chicken Pot Pie

Amount Per Serving

Calories 588Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 11g69%

Cholesterol 144mg48%

Sodium 1191mg52%

Potassium 1152mg33%

Carbohydrates 36g12%

Fiber 4g17%

Sugar 12g13%

Protein 47g94%

Vitamin A 6245IU125%

Vitamin C 22.4mg27%

Calcium 344mg34%

Iron 2.9mg16%

* Percent Daily Values are based on a 2000 calorie diet.

Beer chicken (Thermomix)

Ingredients

500g deboned chicken thighs

10g dark soya sauce

20g light soya sauce

25g molasses or brown sugar

10g ginger

1 can beer

Method

1. Put all ingredients in bowl with measuring cup on & cook 25 min/Varoma/Reverse/Spoon.
2. Once finished, serve with rice.

Butter Chicken (Thermomix)

Ingredients

Cauliflower ‘Rice’
800g cauliflower, (cut into small florets)

Butter Chicken
4 garlic cloves
3cm fresh ginger, peeled
1 long red chilli, deseeded and halved
1 brown onion, halved
100g ghee or coconut oil
½ tsp ground cinnamon
2 tsp ground paprika
3 tsp garam masala
1 tsp ground cardamom
2 tsp ground coriander
2 tsp ground cumin
2 tsp ground turmeric
500g coconut cream
3 Tbsp lemon juice
200g tomato paste
3 tsp sea salt
1 kg chicken thigh fillets, cut into 3-5cm pieces (or up to 1.3kg for TM5 or stovetop)

Thermomix Method

1. Place cauliflower florets into TM bowl, and chop 10 sec/speed 5, or until ‘rice’ sized pieces. Place into Varoma dish, poking a hole in the centre to let the steam through. Set aside. Wash and dry TM bowl.
2. Place garlic, ginger, and chilli into TM bowl and chop 3 sec/speed 7.
3. Add onion and chop 2 sec/speed 5. Scrape down sides with spatula.
4. Add ghee or coconut oil, cinnamon, paprika, garam masala, cardamom, coriander, cumin, and turmeric, and cook 5 min/100/speed soft. Loosen mixture from sides and base of bowl with spatula.
5. Add coconut cream, lemon juice, tomato paste, salt and chicken to TM bowl. Place Varoma dish into position, and cook 25 min/Varoma/reverse/speed soft. Cauliflower rice will steam above, as butter chicken cooks below. Check cauliflower is cooked - if not, add another 5 mins/Varoma/reverse/speed soft.
6. Place cauliflower rice into a serving dish, and butter chicken into a separate dish.
7. Serve butter chicken and cauliflower rice with steamed vegetables or a salad.

Stovetop Method

1. Process cauliflower in a food processor until chopped into rice sized pieces. Set aside.
2. Chop onion, garlic, ginger and chilli by hand, then saute in a heavy based saucepan with ghee or coconut oil, until soft.
3. Add remaining ingredients and simmer gently, covered, for 20 mins or until chicken is cooked through and sauce is beginning to thicken. Stir now and then.
4. While chicken cooks, fry cauliflower rice in a frying pan with some ghee or coconut oil, for 15 mins or until soft.

Notes

• Vegetarian Version: Replace chicken with vegetables such as sweet potato, pumpkin, cauliflower and peas and cook for 20 mins in sauce, or until done. Can add chick peas also if you like.
• Freezes well. Store for up to 4 months in the freezer.

Cream of Chicken Soup

Prep Time 10 mins

Cook Time 10 mins
Total Time 20 mins

Ingredients
1 tbsp olive oil
50 g / 3.5 tbsp unsalted butter
½ cup / 75 g flour
1 garlic clove, minced
½ small brown onion, finely chopped
1 small carrot, diced
1/2 red capsicum/bell pepper, finely chopped
1 small celery stick, diced
2 cups / 500 ml chicken stock / broth, preferably low sodium
3 cups / 750 ml milk, any fat %
½ tsp salt
¼ tsp EACH garlic powder, onion powder, dried thyme, black pepper (“Spices”)
3/4 cup frozen peas
1 cup cooked chicken, diced or shredded
Croutons:
2 slices white bread, cut into cubes
Olive oil spray
Salt

Instructions

1. Heat oil in a large pot over medium high heat. Add onion and garlic and cook for 2 minutes until partly translucent but not browned.
2. Add carrots, celery and capsicum, cook for 1 minute to soften.
3. Add butter and melt. Then add flour and mix until incorporated, and stir constantly for 1 minute.
4. Add broth, mix until flour is incorporated, then add milk. Mix to combine, then add salt, Spices, chicken and peas.
5. Bring to simmer, mixing occasionally to stop bottom of sticking. As it heats, it will thicken – about 4 to 5 minutes. Don’t let it bubble.
6. Once thickened to your taste, adjust salt and pepper. Ladle into bowls and serve garnished with croutons and fresh thyme if desired.
7. Croutons: Spray croutons generously with oil, sprinkle with salt, then bake for 5 minutes at 180C/350F or until golden and crunchy.

Video Recipe : https://youtu.be/PG54PMNh6-w 

Notes

1. This recipe was originally published in August 2014 and has been updated. The original recipe was written starting with a homemade condensed cream of chicken soup (that gloopy stuff that comes in cans), but because that only keeps for a few days, I haven't made it in years because it kind of defeats the purpose of having it on hand.
2. I don't make casseroles or pasta bakes using condensed soup so I don't use it for that purpose either. So I removed that recipe and instead recreated this cream of chicken soup recipe to be made from scratch. However, in case you want the Condensed Cream of Chicken Soup recipe, click here to get the recipe.
3. Fill it out - This is terrific filled out with noodles / rice (pre cooked then added into the soup) and more veggies.
4. Storage - leftovers will keep for 4 days in the fridge, or freezer for 3 months (thaw then reheat). Use a touch of water if needed to loosen the soup.
5. Nutrition per serving, assuming 4 servings excluding croutons. Each serving is about 1 3/4 cups.

Chicken Briyani

Ingredients

To Blend
1 small onion
1 inch ginger
4 green chillies

6 cashew nuts
10 golden raisins
4 garlic cloves
1/2 cup plain yogurt
1 tsp salt

1 kg chicken
1/4 cup cooking oil
1/2 cup onions, sliced
1/2 tsp chili powder
1 1/4 Tbsp briyani masala

1 Tbsp salt
3 cardamoms
8 peppercorns
4 cloves
2 small cinnamon sticks
2 bay leaves
2 cups basmati rice
1 tsp rose water
1 tsp kewra water
1 tsp ghee
1/2 cup hot milk
1 tsp range food colouring (optional)

Method

1. Marinate chicken in blended ingredients for at least 30 minutes.
2. Fry sliced onions in oil in high heat until brown then set aside half.
3. In same pan with fried onions, add marinated chicken & fry.
4. Then add chili powder & briyani masala & saute for 5 minutes, then cover & cook for 25 minutes at low heat.
5. To cook the briyani rice, soak the basmati rice for 30 minutes. Then add salt, cardamom, peppercorns, cloves, cinnamon sticks & bay leaves to a pot of boiling water and add the basmati rice & give it a stir. Cook for 5 mins at high heat. Then strain the rice.
6. Add rose water & kewra water to the chicken & stir. Cook the chicken until the gravy is reduced, then add the prunes & the rice & pour the ghee & hot milk over the rice. Add the reserved friend onions & food colouring.
7. Cook for 20 mins at the lowest heat.
8. Stir before serving.

Chicken Vindaloo

Ingredients 

20 Red dried Kashmiri Chillies 

1 inch stick of cinnamon 

6 cloves 

1 tsp cumin seeds 

1/4 tsp black mustard seeds 

10 peppercorns 

1/2 tsp turmeric 

6 cloves garlic 

1 inch stick of ginger 

1/4 cup Goa vinegar sub Red Wine Vinegar or Malt Vinegar 

1 kg 2.2 pounds bone in Chicken thigh meat 

1 cup ground Onion 

1 cup pureed Tomato 

8 oz Water 

Instructions 

1. Add the masala to the Chicken and this needs to be marinated and left in the fridge for 24 hours. 
2. Puree one cup of red onion. 
3. Heat some oil and saute the onion paste and cook this for a few minutes to cook off all the raw onion taste. 
4. Add the chicken and and all the red masala marinade. 
5. Give it a really good stir, cover and allow to cook. 
6. Add the tomato puree and the water. 
7. Add salt to taste, cover and cook on low for 30 – 40 minutes till the chicken is done. 
8. Add more water as the gravy starts to thicken if required.

Opor Ayam

Ingredients

1 whole chicken, quartered
2 red onions
5 cloves garlic
5cm ginger
2 stalks lemongrass
5 candlenuts
1 cup cooking oil
5 cloves
5 cardamoms
125g kurma powder
100g briyani powder
250g kerisik (toasted, pounded grated coconut)
400ml coconut milk
sugar and salt to taste

Method:

1. In a pan, fry chicken until half cooked. Set aside.
2. Grind onions, garlic, ginger, lemongrass and candlenuts.
3. In a large pan, add oil and fry ground ingredients until aromatic. Add cloves and cardamom and fry for a short while. Add kurma powder, briyani powder and kerisik and stir well to combine.
4. After 5 minutes, add coconut milk and salt and sugar to taste and stir well to combine.
5. Then put chicken in and leave to simmer on low heat for another 20 to 30 minutes until chicken is cooked through.

Mushroom Chicken Rice (Thermomix)

Ingredients

400g free range chicken, chopped into bite-sized pieces
40g dried shiitake mushrooms
250g white rice, washed
1100g water
10g old ginger, thinly sliced
25g sesame oil

Chicken marinate
25g light soy sauce
20g dark soy sauce
1 tsp salt
1 tsp white pepper powder

Rice marinate
1/2 tbsp. dark soy sauce
1/2 tsp white pepper powder
1 tsp sesame oil
1 tsp salt, adjusted to taste

Garnishing
2 stalks of spring onions, chopped
Sliced long red chilli for colour

Directions

1. Marinate chicken and rice with marinade in separate bowl for 30min.
2. Soak shiitake mushrooms until soft and cut into small pieces.
3. Place ginger and sesame oil in mixing bowl, sauté 3min/120°C/speed 1.
4. Add marinated chicken and cook 5min/120°C/Reverse/slow stir. Pour gravy into an empty bowl for later use. Set chicken aside.
5. Insert simmering basket into mixing bowl. Place water, marinated rice, chicken and mushrooms into simmering basket and cook 25min/100°C/speed 3.
6. Leave rice to rest in mixing bowl for 10min. Remove simmering basket with spatula, transfer rice and chicken into serving dish.
7. Pour some gravy over the chicken rice and mix well.
8. Garnish with some spring onions before serving.

Chicken Curry (Thermomix)

Difficulty : easy

Preparation time : 10 min
Total time : 1h
Serving size : 5 portions

Ingredients
750 g whole chicken legs (approx. 3 whole chicken legs), with skin and bone, cut in pieces (3-4 cm)
20 g curry powder
2 tsp salt
15 - 20 dried chillies, deseeded and soaked to soften, cut in 5 cm length
3 garlic cloves
100 g shallots (approx. 10 shallots)
5 candlenuts (buah keras)
10 g fresh turmeric, peeled
10 g fresh galangal (lengkuas), peeled
60 g vegetable oil
120 g water
15 fresh curry leaves
2 stalks fresh lemongrass, white part only, cut in 5 cm length and smashed
300 g potatoes (approx. 2 potatoes), cut in small wedges
200 - 240 g coconut milk
1 tsp sugar

Preparation

1. Place a large bowl on mixing bowl lid, weigh in chicken and curry powder. Add salt to the bowl and mix. Marinate in a cool place or refrigerated for at least 30 minutes.
2. Place dried chillies, garlic cloves, shallots, candlenuts, turmeric, galangal, vegetable oil and 20 g water in mixing bowl, grind 20 sec/speed 10 to get a smooth paste. Scrape down sides of mixing bowl with spatula.
3. Add curry leaves and lemongrass, sauté 8 min/120°C/speed 1.
4. Add reserved marinated chicken, potatoes and 100 g water, cook 12 min/120°C/Reverse Spin/speed (Ladle Stir).
5. Add coconut milk and sugar, cook 2 min/Varoma/Reverse Spin/speed (Ladle Stir). Serve hot.

Hints & Tips
Serve hot with steamed rice.
If you can’t find coconut milk, replace with plain yogurt, adjusting amount to taste.
For more curry gravy, add 200 ml coconut milk in step 5.

Thai Green Curry Chicken (Thermomix)

Difficulty : easy

Preparation time : 10 min
Total time : 30 min
Serving size : 5 portions

Ingredients
20 g cooking oil
150 g fresh coriander, roots and stems included
1 stalk fresh lemongrass, white part only
3 - 6 bird's eye chillies (chilli padi), adjust to taste
20 g shallots
10 g garlic cloves
5 g fresh galangal (lengkuas)
½ tsp ground cumin
½ tsp ground coriander
½ tsp white pepper powder
2 tsp sugar
1 tsp shrimp paste (belacan)
200 g coconut milk (room temperature)
50 g fish sauce
20 g lime juice
150 g long beans, cut in 2 cm length
200 g zucchini, cut in cubes
500 g chicken thighs, boneless and skinless, cut in strips (2 cm)
10 g fresh green peppercorns (optional)
6 kaffir lime leaves, vein removed
30 g Thai basil leaves, chopped
150 g water
80 g green capsicum, cut in pieces
100 g cherry tomatoes, halved

Preparation

1. Place cooking oil, coriander, lemongrass, bird's eye chillies, shallots, garlic cloves, galangal, ground cumin, ground coriander, white pepper powder, sugar, shrimp paste, 50 g coconut milk, fish sauce and lime juice in mixing bowl, blend 20 sec/speed 10. Scrape down sides of mixing bowl with spatula.
2. Sauté 6 min/120°C/speed (Ladle Stir).
3. Add long beans, zucchini, chicken strips, green peppercorns, kaffir lime leaves, basil leaves, water and 150 g coconut milk, cook 10 min/100°C/Reverse Spin/speed (Ladle Stir).
4. Add capsicum and cherry tomatoes, cook 1 min/Varoma/Reverse Spin/speed (Ladle Stir). Serve hot.

Hints & Tips
If you can't find fresh coriander, replace with 150 g Chinese celery or fresh green chillies in step 1.
You can replace zucchini with brinjals, prolong time to 15 minutes in step 3.

Homemade chicken stock powder (Thermomix)

Difficulty : easy

Preparation time : 5 min
Total time : 1h 35 min
Serving size : 1 jar

Ingredients
300 g chicken, boneless and skinless, sinew free (from approx 500 g whole chicken legs), cut into pieces
200 g mixed white vegetables (e.g. celeriac, onions, garlic, leek), cut into pieces as needed
4 sprigs mixed fresh herbs (e.g. rosemary, thyme, parsley), leaves only
150 g coarse salt
100 g white wine
1 dried bay leaf
1 whole clove
5 coriander seeds

Preparation

1. Place chicken into mixing bowl, mince 5 sec/speed 7. Transfer into a bowl and set aside.
2. Place mixed white vegetables and mixed fresh herbs into mixing bowl, chop 10 sec/speed 5. Scrape down sides of mixing bowl with spatula.
3. Add coarse salt, white wine, bay leaf, whole clove, coriander seeds and reserved minced chicken, placing simmering basket instead of measuring cup onto mixing bowl lid to help prevent splashing, cook 25 min/Varoma/speed 2. Mixture will thicken and become fairly dry.
4. Remove simmering basket, insert measuring cup, blend 1 min/speed 7. Transfer onto a baking tray. Flatten and spread evenly with spatula. Clean mixing bowl.
5. Preheat oven to 110°C. Bake in preheated oven (110°C) for 30 minutes or until dried up. Place baked chicken stock into mixing bowl, pulverise 20 sec/speed 8. Transfer into an airtight container and allow to cool for 30 minutes before using or storing in refrigerator.

Hints & Tips

1. 1 tbsp stock powder is roughly equivalent to 1 shop-bought chicken stock cube.
2. To make chicken stock, use 1 tsp per 500 g water.
3. Stock powder can be stored in the refrigerator for several months.
4. The salt in this recipe is used as the preservation agent. When mixed with water as described above, the stock does not taste too salty.
5. If you wish to decrease the salt used in the recipe, we recommend you to store the stock powder in the refrigerator.
6. Small quantities of sea vegetables, such as dulse, wakame or kombu, can be added to the stock for extra flavour.
7. You can also use leftover vegetables you have in your refrigerator. Weigh what you have into the mixing bowl to ensure the weight is consistent with the recipe.

Chicken Rice (Thermomix)

Difficulty : easy

Preparation time : 15 min
Total time : 1h 25 min
Serving size : 5 portions

Ingredients
500 g whole chicken legs (approx 2 legs), deboned
10 g light soy sauce
¼ tsp white pepper powder
3 eggs
1560 g water
2 tsp salt
50 g fresh ginger, peeled
10 g garlic cloves, peeled
300 g rice, washed
1 chicken stock cube
or 1 tsp chicken stock powder, homemade or store-bought
2 pandan leaves
50 g yellow onions
70 g potatoes, cut in cubes
70 g tomatoes, cut in wedges
120 g carrots, cut in cubes

Preparation

1. Place a large bowl on mixing bowl lid, weigh in whole chicken legs and light soy sauce. Add white pepper powder and mix. Marinate for 30 minutes in a cool place or in the refrigerator.
2. Place eggs, 260 g water and 1 tsp salt in mixing bowl, mix 6 sec/speed 4. Pour egg mixture to 4 heat-resistant bowls, that fit on Varoma tray and set aside. Clean mixing bowl.
3. Place fresh ginger and garlic in mixing bowl, chop Turbo/1 sec/1 time. Transfer to a bowl and set aside.
4. Insert simmering basket. Place washed rice in simmering basket, add 1300 g water, reserved chopped ginger and garlic, salt, chicken stock cube, pandan leaves and mix well with spatula.
5. Place marinated chicken legs into Varoma dish making sure some holes remain unobstructed. Insert Varoma tray with egg mixture into Varoma dish. Place Varoma into position, cook 20 min/Varoma/speed 3. Remove Varoma and set aside. Remove simmering basket with spatula. Keep rice warm until it is ready to serve. Set Varoma tray with steamed egg aside.
6. Add yellow onions, potatoes, tomatoes and carrots to mixing bowl. Place Varoma dish with chicken back into position, close Varoma lid and continue to cook 15 min/Varoma/speed 1.
7. Remove Varoma. Cut chicken into pieces and transfer to a serving plate. Transfer soup to a bowl and serve hot with rice, steamed egg and chicken.

Hints & Tips

1. Stainless steel bowls work best for steaming. If ceramic bowls are used, extend steaming time up to 5 minutes in step 5.
2. Adjust the chicken marinade to your personal taste, e.g. by replacing 10 g soy sauce with 10 g chicken stock powder or 2 tsp salt, 1 tsp sesame oil and 1 tbsp Chinese rice wine (Shaoxing Hua Tiao).

Asian Pasta Salad with Chicken

Prep Time : 30 minutes

Total Time : 30 minutes
Servings : 8 servings
Calories : 452kcal

Ingredients
1 package (16 ounces) rotini pasta
4.5 cups (5 ounces 147g) fresh baby spinach, coarsely chopped
1 and 1/2 cups (202g) shredded rotisserie chicken
1/2 cup (65g) red bell pepper, chopped
1 can (15 ounces) mandarin oranges
1/2 cup (45g) shredded carrots
1/3 cup (15g) fresh green onions, chopped
1/3 cup (9g) fresh cilantro, chopped
Optional: 1/3 cup sliced almonds (32g) (toasted if desired)

Dressing
1/2 cup (97g) vegetable oil
1/3 cup (88g) soy sauce
1/3 cup (73g) rice vinegar
1 teaspoon sesame oil
3 tablespoons white sugar
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
2 tablespoons toasted sesame seeds

Instructions

1. PASTA: Bring a large pot of lightly salted water to a boil. Add pasta, and cook according to package directions. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl and immediately toss with 3-4 tablespoons of the dressing (see next step).
2. DRESSING: While the pasta is cooking, prepare the dressing. Combine vegetable oil, soy sauce, rice vinegar, sesame oil, sugar, ginger, pepper, and sesame seeds in a mason jar. Place the lid on and shake until combined.
3. ASSEMBLE SALAD: Add the coarsely chopped spinach, shredded rotisserie chicken, chopped red pepper, drained mandarin oranges, shredded carrots, chopped green onions, and fresh cilantro to the large bowl with the cooled pasta,.
4. DRESS SALAD: Toss all the ingredients together gently and then coat with the dressing to desired amount. Enjoy immediately. (This salad doesn't store well with the dressing, so only dress what will be eaten right away). If desired, top with sliced toasted almonds (Note 1).

Notes

1. Note 1: If desired, toast the almonds. Spread the sliced almonds into an even layer in a small, dry (no need to add oil ) skillet over medium-heat and stir them around a bit until they are fragrant and toasted to your liking. Watch the almonds carefully; they can go from perfectly toasted to burnt in an instant! I like to remove them as soon as they begin to smell fragrant.

Nutrition
Serving: 8 servings | Calories: 452 kcal | Carbohydrates: 20.2g | Protein: 26.4g | Fat: 29.3g | Sodium: 500.8mg | Fiber: 1.3g | Sugar: 9.4g

Chicken Liver Pate

Ingredients:

200g butter
2 garlic cloves, crushed
225g chicken liver
30ml / 2 Tbsp brandy/cognac
50g mushrooms, sliced
1.25ml / 1/4 tsp ground mace
salt & pepper
30ml / 2 Tbsp double cream

Method:

1. Melt 50g butter & fry garlic & liver for 5 mins & remove.
2. Stir brandy into fried juices & add to liver & garlic - blend.
3. Melt 75g butter & fry mushrooms for 5 mins. Drain.
4. Stir butter into chicken liver, cool &season to taste with mace, salt & pepper.
5. Stir in cream.
6. Pour pate into moulds & arrange mushrooms on top. 
7. Melt remaining butter on top. Cool.

Greek Salad with Chicken

Prep Time 14 minutes

Total Time 14 minutes

Servings 2 salads

Calories 334 kcal

Ingredients

• 6 cups chopped lettuce such as iceberg or romaine
• 1 8- ounce Greek Marinated Chicken Breast sliced or chopped
• 2 cups Mediterranean Tomato Salad or sliced tomatoes
• 1 cup sliced Persian or hothouse cucumber
• 1/4 cup kalamata olives
• 1/4 cup feta cheese broken into chunks

For the Greek Dressing

• 1/4 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1 clove garlic peeled and minced
• 2 teaspoons oregano
• 1 teaspoon sugar substitute
• 1/2 teaspoon each of kosher salt and freshly ground black pepper

Instructions

1. Add the lettuce to a large serving bowl or two individual salad bowls. Top with the sliced chicken, tomato salad, cucumber, olives, and feta cheese.
2. To make the dressing, add the olive oil, red wine vinegar, garlic, oregano, sugar and salt and pepper to a small canning jar. Top with the lid and shake well until blended and emulsified. Season with more sugar and salt and pepper to taste.
3. Drizzle the dressing over the salad and toss to taste.

Recipe Notes

If meal prepping these salads ahead of time, store the salads separately from the dressing. Dress the salads just before eating.

Nutrition Facts

Greek Salad with Chicken

Amount Per Serving (2 g)

Calories 334Calories from Fat 306

% Daily Value*

Fat 34g52%

Saturated Fat 7g44%

Cholesterol 17mg6%

Sodium 476mg21%

Potassium 25mg1%

Carbohydrates 5g2%

Fiber 1g4%

Sugar 3g3%

Protein 3g6%

Vitamin A 180IU4%

Vitamin C 0.5mg1%

Calcium 133mg13%

Iron 1.1mg6%

* Percent Daily Values are based on a 2000 calorie diet.