Preparation
- Place two chopsticks inside the Varoma dish (see Tips). Rub chicken with salt and place onto chopsticks. Place Varoma onto a plate and set aside (approx. 20 mins). Meanwhile make Chilli sauce.
Chilli sauce
- Place chilli sauce ingredients into mixing bowl and chop 7 sec/speed 7. Set aside in a small dipping bowl. Rinse mixing bowl.
Rice and chicken
- Place eschalots, 1 garlic clove, 1 cm piece ginger and olive oil into mixing bowl, then sauté 3 min/120°C/Reverse/speed 2, without measuring cup.
- Add water and stock paste. Place Varoma into position, insert spring onion and remaining garlic, and ginger inside the chicken cavity. Rub sesame oil over the skin. Secure Varoma lid and steam 55 min/Varoma/speed 2. Set Varoma aside on a plate.
- Add enough water to mixing bowl to reach 1L mark. Weigh rice into simmering basket, then rinse rice until water runs clear. Insert simmering basket with rice into mixing bowl, add pandan leaves, then place Varoma with chicken back into position. Secure Varoma lid and cook 15 min/Varoma/speed 4 or until chicken is cooked through. Remove Varoma and set aside. Remove simmering basket and transfer rice into a large bowl, cover and set aside. Transfer 2 tbsp steaming liquid to a small bowl. Discard remaining steaming water.
- Add soy sauce, remaining ½ tsp sesame oil and sugar to the small bowl with steaming liquid and combine. Pour over portioned chicken. Serve with rice, cucumbers, tomatoes and chilli sauce.
Tips & Tricks
By resting the chicken on chopsticks in the Varoma dish, you are creating space in your Varoma for the steam to circulate.
