A family favorite – Steamed Chicken & Chinese Sausage Hotpot
Whenever I make this dish, everyone is fighting to get this served!! This is a great recipe to show how easy and versatile using the Varoma is. The recipe is an old family favorite. Traditionally a hot-pot style dish, I used to make it in the rice cooker BTM (before Thermomix) and it works well in a pot of rice using the evaporation method too. But as I only cook rice in the Thermomix these days, I bung all of the ingredients in the steamer and let the Varoma do the rest! Chinese Lup Chong (Lap Chang, Lap Cheong) gives this recipe its distinctive flavour and really is the star of the dish. It is a dried, hard sausage made from pork and has a high content of fat. It is normally smoked, sweetened, and seasoned with rice wine and soy sauce. You can find it all Chinese grocers and even the local supermarket, in the Asian section. Quite expensive, a little goes a long way – slice it finely – it marries perfectly with chicken.350g chicken thighs, 2cm diced 4 chinese sausages, sliced thinly diagonally
10 dried mushrooms, reconstituted – save the soaking liquid.
1 tab shaosing wine
2 spring onions + 2 spring onions, sliced for garnish
1 ½ inch knob ginger
1 tab soy sauce
1 tab cornflour
1 teas each salt & sugar
2 teas + 1 teas sesame oil
Slice mushrooms and mix with wine and 1 teas sesame oil. Set aside.
Mince the ginger & spring onions SP 6, 3 seconds. Mix the chicken, sausage, mushrooms & seasonings and place in Varoma.
Rinse rice and put in steamer basket in TM bowl with the mushroom soaking liquid. Top up with boiling water to make 900g water + 1 teas salt (optional). Put Varoma on top and cook for 17 minutes, SP 4 Varoma.
Remove rice and place in Thermoserver to keep warm.
Check water level in bowl and continue to steam the chicken for another 10 minutes. When cooked, mix with rice and garnish with extra spring onions.