Hainanese Chicken Cauli-Rice

Hainanese Chicken Rice is a favourite here. It brings back fond memories of when I was a uni student and now as a parent, my boys inhale this meals whenever I make it or order it out. Because it has rice. Lots of yummy rice. Which sucks for a low-carb follower like I try to be.

This recipe was inspired from a recipe shared in an Asian based Thermomix food forum (thank you Maryam Wong for letting me blog this recipe and share it with the world!) . When I made this, I couldn’t believe how authentic it tasted. The flavouring of the rice is exactly as if it was real fluffy Jasmine rice and that soup broth is heaven! It was so simple make too. Lets not forget also that the carb count is low! You need to make this and let the food do the talking.

Prep and Cooking Time – Insert Time | Serves – 4 to 6

INGREDIENTS

For the Marinade…
– 70g minced ginger
– 40g minced garlic
– 40g sesame oil
– 10g rock salt (I used Himalayan)
Main Ingredients…
– 500g boneless chicken thigh fillets
– 20g butter
– 10g (or 1 teaspoon) of TM chicken stock concentrate
– 500g cauliflower florets
– 30g lettuce leaves (I used iceberg)
– 1-2 teaspoons salt
– 600g water
– fresh coriander leaves to garnish
Chilli Sauce
– 5 garlic cloves
– 2 birds eye chillies
– 1 teaspoon apple cider vinegar


EQUIPMENT

– ThermoServer
– Baking Paper
– Small Bowl

 

METHOD

Add marinade ingredients and blend 40 sec / speed 4. Once blended, use half to marinade the chicken and set aside. The other half stays in the TM bowl.

Add butter to the TM bowl and sauté 3 mins / Varoma / speed soft.

Add stock concentrate and cauliflower florets and cook 7 mins / Varoma / reverse / speed soft.

Rice your cauliflower by chopping 5 sec / speed 4. Transfer your cauli-rice to a ThermoServer to keep warm. Do not wash the bowl.

Line your Varoma tray with wet backing paper ensuring you create a small wall to contain any liquid, but still letting the air vents open. Place marinated chicken thighs on the tray.

Add 600g water into the TM bowl. Place the TM lid and Varoma on top and steam the chicken 18 mins / Varoma / speed 3. Do not throw away the juice of the steamed chicken or the liquid in the TM bowl. Set aside the poached chicken.

Pour the juice of the steamed chicken into the TM bowl. Add lettuce leaves and 1-2 teaspoons of salt and cook 4 mins / Varoma / speed soft. Reserve 4 Tablespoons of broth in a separate bowl. Set aside the remaining as your soup broth when serving. Do not wash the bowl.

Return the reserved broth to the TM bowl, as well as the garlic cloves, red chillies, vinegar and a pinch of salt. Blend 40 sec / speed 8 to create your chilli sauce condiment.

Serve chicken and cauli-rice, with a side serving of soup broth and chilli sauce. Garnish generously with coriander.

NOTES AND VARIATIONS

You can most certainly use chicken breast if thighs are not your thing. You may have to extend the steaming time if your chicken breast are quite thick and want to use whole pieces or cut it beforehand.

To take this meal to the next level, be generous with the coriander as it really brings all the dishes together.

4 Comments

  1. Absolutely amazing Karla, you’ve done it again! I could eat this cauli rice every day of the week, every component is spot on perfect! I made it with chicken breasts and they came out so juicy and succulent 🙂

  2. Nicholle Elliott

    Loved this, the flavours were spot on. Next time though I will cut the salt for the broth. Thank you for sharing!

  3. Thank you Nicolle for making it! Your feedback has been so invaluable. I have modified the recipe instructions to say 1-2 teaspoons of salt for the broth. Thank you again and hope you make it again 😊

  4. Trinity Micheals

    Wow, just wow!!! First time having cauli rice and we loved it, so flavourful! So good that my husband and I polished off the whole thing in one meal!! I used chicken breast that I had cut in large pieces – didn’t need to adjust the cook time. Thanks very much!

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