🔙 My super duper easy 3 steps cooking this classic Chinese course dinner, the popular 8 Treasure Chicken 八宝鸡 for my yearend Potbless party with bffs.
8 Treasure Chicken 八宝鸡 is a stunning main course for Potluck Party, CNY Reunion dinner, or even for our daily meals for family as it is so so easy to cook with our super German maid Thermomix. 😍❤️
8 Treasure Chicken 八宝鸡 Recipe:
A) 1 whole chicken (1.5kg - 1.8kg) (without head and feet, cleaned and pat dry)
Marinade min 4 hours with:
20g light soy sauce
10g Dark Soy Sauce
1 tsp Chinese 5 spice powder
10g Shaoxing Wine
B) Filling:
150g glutinous rice (soaked overnight)
10 lotus seeds (soaked overnight, remove core)
10 dried chestnuts (soaked overnight, diced small)
10 red dates (remove pits, halved)
2 pc Chinese sausage (diced small)
10g oil
5 pc Chinese mushrooms (soaked, diced small)
50g Carrot (peeled, diced small)
50g bamboo shoots (rinsed, diced small)
10 gingko nuts
1 tsp salt
Pinch of pepper n sugar
Methods:
1) Pour 700g water into mixing bowl, insert basket with glutinous rice, lotus seeds, chestnuts and red dates to cook 20 min / 100°C / Speed 3.5
Dish out cooked glutinous rice, set aside to cool.
2) In a clean mixing bowl, add in oil, Chinese sausage, mushrooms, carrot, bamboo shoots, gingko nuts, salt, pepper and sugar to saute 5 min / 120°C / Reverse /Spoon Sp.
3) Place marinated whole chicken into Varoma deep dish, stuff the cooked fillings into chicken cavity then seal with a skewer. (see my video)
4) Pour 1200g water into mixing bowl, stack Varoma unit with chicken in position to steam 60 min / Varoma / Speed 2.
8 Treasure Chicken 八宝鸡 is done, serve hot!!! ♨️👍😋😋
#TM6 #ThermomixMalaysia
#MyThermomixRecipe8TreasureChicken
#我的美善品食谱八宝鸡
#EasyNQuick8TreasureChicken
#CNYDish
Monday, December 30, 2019
Saturday, December 21, 2019
Tang yuan
Plain Tang Yuan - White
Ingredients
150g Water
200g Glutinous Rice Flour
Method
1. Weigh in water into TM bowl to warm up. (6 min/60 C/ Speed 1)
2. Add in Flour to mix. (30 Sec / Speed 6)
Variations
Pink Colour - TM Red Yeast Rice Powder
3. Take out half of the dough and wrap it in Cling wrap to prevent drying. n set aside.
4. Add 1/2 tsp of red yeast rice powder to knead. (30 Sec Knead). Take out dough n cling wrap it and set aside.
5. Yellow - 150g of steamed Pumpkin to 100 to 120g of Glutinous Rice Flour
5. Purple Colour - 150g of Steamed Purple Sweet Potato to 100g of Glutinous Rice Flour
6. Green - 20 pcs Pandan Leaves, 150g of Filter Water
200g Glutinous Rice Flour
7. Blue - 20 pcs of Dried Blue Peas Flour, 150g Water, 200g Glutinous Rice Flour
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