Sunday, 1 November 2015

Thermomix Chicken Stew


1. 1/2 chicken cut into about 12 pieces (you can choose to leave the skin on)
2. 5 garlic bulbs
3. 5 medium sized potatoes (cut into roughly the size of the chicken pieces)
4. 1 teaspoon of cornstarch
5. Sea-salt
6. Tamari sauce
7. Sunflower oil
8. *Pepper (optional)
9. 200ml of water (OR chicken broth)


1. Place the garlic with skin into the TMX jug.

2. Set 5 seconds/Reverse/Speed 5.

3. Collect all the skins and throw away.

4. Pour in some sunflower oil.

5. Set 5 minutes/Varoma/Reverse/Spoon. Remove the MC (mixing cup).

6. While the garlic is being stir-fried by the TMX, prepare the sauce in a small bowl. Add the cornstarch, sea-salt, tamari sauce, pepper and water in to the bowl and mix well.

7. Once the garlic is done, add the chicken chunks and potatoes.

8. Pour in the sauce mixture.

9. Set to 16 minutes/Varoma/Reverse/Spoon. Cover with the MC (mixing cup).

10. If it's not cooked, you can add another 5 minutes or until it is throughly cooked. Pour into serving dish once it is done. Serve hot.

Bon appétit!

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