Ingredients:
MARINADE
1 clove garlic
2 cm piece of ginger
60ml japanese soy sauce
2 tbs honey (less if desired)
2 tsp sesame seeds
1 tsp sesame oil.
40g olive oil
1.2 kgs chicken winglets or mini drum sticks
Vegies of choice cut up for steaming
Preparation:
To make marinade:
Place garlic and ginger in and chop on speed 7 for 10 seconds (or until you can hear that its all chopped up). Add the rest of the marinade ingredients and mix on speed 5 for 10 seconds.
Add chicken (half at one time) and stir in on for 1 minute at speed .
Remove chicken (while retaining the rest of the marinade in the bowl) and repeat with remaining chicken.
Place all coated chicken and remaining marinade into a bowl, cover and refridgerate overnight.
Place oil in TM bowl and heat to 100C, speed 2 for 1 minute.
Place vegies into Varoma and set aside.
Place chicken pieces into TM bowl and cook , on Varmona Temp for 25-30 minutes. Place Varoma on top.
Recipe from: http://www.forumthermomix.com/index.php?topic=891.0
MARINADE
1 clove garlic
2 cm piece of ginger
60ml japanese soy sauce
2 tbs honey (less if desired)
2 tsp sesame seeds
1 tsp sesame oil.
40g olive oil
1.2 kgs chicken winglets or mini drum sticks
Vegies of choice cut up for steaming
Preparation:
To make marinade:
Place garlic and ginger in and chop on speed 7 for 10 seconds (or until you can hear that its all chopped up). Add the rest of the marinade ingredients and mix on speed 5 for 10 seconds.
Add chicken (half at one time) and stir in on for 1 minute at speed .
Remove chicken (while retaining the rest of the marinade in the bowl) and repeat with remaining chicken.
Place all coated chicken and remaining marinade into a bowl, cover and refridgerate overnight.
Place oil in TM bowl and heat to 100C, speed 2 for 1 minute.
Place vegies into Varoma and set aside.
Place chicken pieces into TM bowl and cook , on Varmona Temp for 25-30 minutes. Place Varoma on top.
Recipe from: http://www.forumthermomix.com/index.php?topic=891.0
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