Remember how messy it gets when you cook in a wok? So glad those days are gone. This had all the flavour of a wok cooked sticky chicken but without the mess and splatter! I cooked my rice up first and left in the Thermoserver then cooked up this beautiful chicken. Thoroughly enjoyed by everyone in this house and given its quick and simple it will have to be a regular. Eb x
- 30g fresh ginger
- 15g garlic cloves
- 2 spring onions (chopped in 5 cm pieces)
- 10g sesame oil
- 20g olive oil
- 6 chicken thighs (trimmed and sliced)
- 2 broccolini bunches
- 40g soy sauce
- 80g dark soy sauce
- 50g shaohsing rice wine (I used Gin)
- 2 tbsp corn flour
- 40g brown sugar
- 25g TMX stock
- 20g sweet chilli sauce (optional)
Add ginger and garlic to the bowl and chop on Speed 6 for 3 seconds. Add onion and oils and cook for 5 minutes at 100 deg on Reverse Speed 1.
Add remaining ingredients (put broccolini in last) and cook for 15 minutes at Varoma Reverse Soft Speed with MC out (basket in place if necessary).
Serve with rice.
Note. If sauce appears too watery after cooking, remove chicken pieces and broccolini and and extra cornflour and cook for a further 3 minutes at Varoma with MC out.