Steamed Chicken with Rice and Spring Onion Relish

Name: Steamed Chicken with Rice and Spring Onion Relish
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 Portionen
Ingredients: 3 Zehe garlic; 1 TL black peppercorns; 1 EL soy sauce; 8 Stück chicken legs; 3 EL sesame oil; 2 Bund spring onions; 4 Stück pak choi

Hauptgericht

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Zubereitungszeit

50 Min

Portionen

Schwierigkeit

Leicht

Arbeitszeit

20 Min

Beschreibung

This recipe for steamed chicken with rice is a real treat! The chicken legs are cooked in an aromatic broth of garlic, peppercorns and soy sauce, which makes them incredibly tender and juicy. It comes with a refreshing pak choi and a spicy spring onion relish with sesame oil. I like to make the dish when I need something quick, but still want something special on the table. It is perfect for a relaxing evening with friends or family. If you like it a little spicier, you can add chili.

Zutaten (7 Zutaten)

3 Zehe garlic
1 TL black peppercorns
1 EL soy sauce
8 Stück chicken legs
3 EL sesame oil
2 Bund spring onions
4 Stück pak choi

Zubereitung (6 Schritte)

Chop garlic and peppercorns

Thermomix® Einstellung

5 Sek./Stufe 8

Put 3 garlic cloves and 1 tsp black peppercorns into the mixing bowl and chop for 5 sec./level 8. Scrape down with the spatula.

Cook chicken

Thermomix® Einstellung

30 Min./100°C/Stufe 1 100

Add the chopped mixture, 1 tbsp soy sauce and 8 chicken legs to the mixing bowl. Cover with water and add a pinch of salt. Cook for 30 min./100°C/level 1.

1800

Prepare spring onion relish

While the chicken is cooking, sauté 3 tbsp sesame oil and 2 bunches of spring onions in a pan over medium heat for 1 minute. Remove from heat and stir in grated ginger and the remaining soy sauce.

Cook Pak Choi

Thermomix® Einstellung

4 Min./100°C/Stufe 1 100

After cooking the chicken, remove 4 chicken legs and set aside. Place 4 pak choi in the mixing bowl and cook for 4 min./100°C/level 1.

240

Strain broth and shred chicken

Pour the broth through a sieve to remove garlic, peppercorns and ginger. Remove the skin from the remaining 4 chicken legs and pluck the meat into coarse pieces.

Serve

Divide rice into bowls, arrange pak choi and chicken on top. Pour hot chicken broth over it and garnish with spring onion relish. Serve with additional soy sauce as desired.