Steamed Whole Chicken with Rice and XO Sauce
RECIPES
Steamed whole seasoned chicken with rice and mojo sauce
35 Minutes
Preparation time
1 Hour
Cooking time
4-6 Servings
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INGREDIENTS

Chicken

½ cup water
½ cup brown rice, washed
¼ teaspoon grated fresh ginger
1 clove garlic, crushed
2 Kaffir lime leaves,
finely chopped
1.5kg organic chicken

 

Mojo sauce

 

2 bunches coriander, discard
the roots
2 bunches chives
1 teaspoon Dijon mustard
1 teaspoon ground cumin
powder
½ brown onion, chopped
1 teaspoon white wine vinegar
100g Golden Circle fresh
pineapple
150ml grapeseed oil
Salt to taste

METHOD

Chicken

  1. Place the rice and water in a solid steam tray and steam at 100˚C for 25 minutes, remove and leave to cool.
  2. In a bowl, combine the rice with ginger, garlic and lime leaves.
  3. Rinse and dry the chicken with paper towel. Fill the cavity with the cooked rice mixture.
  4. Rub the chicken with salt and place in a solid steam tray and steam at 100˚C for 45 minutes. Baste with juices and cook for a further 10 minutes.
  5. Test if the chicken is cooked by placing a skewer in the thickest part of the chicken, if juices run clear the chicken is cooked. Rest chicken for 5 minutes.

Mojo sauce

  1. Place all ingredients except the oil into the bowl of a food processor, process until smooth.
  2. Gradually add the oil in a slow steady stream until emulsified.
    The mixture should resemble the thickness of Béarnaise sauce.

To serve

  1. Cut the chicken into small portions and serve with Mojo sauce.

Hints & tips

Fresh pineapple can be served as an additional accompaniment with this dish.

APPLIANCE / FUNCTION

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  • Complimentary Introduction Product Demonstrations

    Miele Experience

    Thursday 08th September 2016

    At 10:30 am - 12:00 pm

    Knoxfield

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