Place garlic and spring onions into bowl. Blitz on speed 8 for 5 secs. Scrape down.
Add sauces, pepper and sugar. Blitz on speed 4 for 5 seconds.
Place chicken in bowl and place in the fridge for a few hours or overnight to marinate.
Place chicken pieces on the bottom steaming attachment tray. Scrape as much sauce out of the bowl on to the chicken. Do not wash the bowl out. This will give the rice a yummy flavour.
Place rice into basket. Wash rice thoroughly. Make sure its really wet. Put basket in place in the bowl. Pour over 800g of water.
Cook at steaming temp for 22 minutes on speed 3.
In the last 10 minutes place veggies on top steaming attachment tray. Put in place.
When done, check that the chicken is cooked.
Remove steaming attachment carefully.
Remove rice basket and pour the sauce from the bowl into a jug.
Slice the chicken into bite size pieces.
In an insulated server, place the chicken and vegetables including extra shallots together.
Pour over the sauce that was set aside in the jug.
Serve over rice.
Those with a Thermomix will know their steaming temperature as Varoma temperature. Other machines will know it as the steaming or ST temperature.
Those with a Thermomix will know their steaming attachment as a Varoma. Other machines will know it as the steamer.
Please do not copy or share my recipes in full elsewhere. Please share the recipe URL instead. Before commencing any recipe, please be sure to read and adhere to the user guides and safety manuals of your thermo mixer and/or other appliances used. Each appliance differs; therefore, the recipes and methods are to be used as guides only. Exercise caution and common sense in the kitchen at all times.