Ingredients
Whole chicken
Green tops of 4 spring onions
1 tbsp minced ginger
20 grams coriander
Marinade:
100 g brown sugar
130 g light soya sauce
100 g chinese cooking wine
1 tbsp minced ginger
1/2 L water
Other
2 heads bok choy
Vegetables of choice
Method:
Chop spring onions 3 secs speed 7
Scrape side of bowl
Add 1 tbsp ginger and the coriander
Blend 20 sec speed 5
Insert this mixture under the skin of your whole chicken
Cook the chicken
Put all marinade ingredients into the mixing bowl, heat 5 mins/90 degrees/speed 2
Put mixture aside into a jug
Put the chicken into the varoma with the chicken in it
Pour the marinade over the chicken
Cook 45 minutes t0 1 hour (depends on the size of your chicken, mine was 1.2 kgs and took 75 minutes)
In the last 15-2o minutes of cooking time, place the varoma tray on top of the chicken and place bok choy and vegetables on top.
Complete cooking as above.
Can be served with rice
If serving with rice
Once chicken is cooked, place the chicken in the varoma and pour the marinade on top and let sit to soak in the marinade
Place 300g rice in the steamer basked
Place 900g water into the mixing bowl
cook 16 minutes/Varoma/Speed 4.5
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