Thermomix Chicken Stew

Ingredients:

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)

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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!

Thermomix Steamed Fish

I am very fortunate to have bought the Thermomix from an agent who is very particular with after-sales-service. She and her team had gone dish-hunting for dishes that fit perfectly into the Varoma. Thus, the dish in the picture above is one of the two which I had bought from her.

Ingredients:

1. Approximately 500gm of fish (I used one whole pomfret fish)
2. Sea-salt
3. Tamari sauce
4. 2 garlic bulbs (finely chopped)
5. 1 stalk of chives (spring onion) (finely chopped)
6. Sunflower oil
7. 1/4 cup of plain chicken broth
8. 750gm of water

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1. Place the water in the mixing bowl. (As the Thermomix is a weighing machine, you can weigh the amount of water needed in the mixing bowl.)

2. Place the fish on the steaming dish. Season the fish with a dash of sea-salt, a teaspoon of Tamari sauce, some sunflower oil and 1/4 cup of plain chicken broth.

3. Place the steaming dish into the Varoma dish.

4. Garnish the fish with the chopped ginger and spring onions.

5. Close the lid and steam for 35min/Varoma/speed 1.

6. Once it is done, check whether the fish is throughly cooked. If it is not, add some time and continue to steam until throughly cooked.

7. Serve with hot rice once it is done.

Bon appétit!

Claypot Bittergourd Chicken

Ingredients:

1. 1 medium-sized bitter gourd (washed thoroughly and cut into small chunks)
2. 1 antibiotic-free/free-range chicken (cut into 10 parts)
3. Sea-salt
4. Sunflower oil
5. 1/2 clove of garlic (outer layer removed)
6. 2 tablespoons of Tamari sauce
7. 1 1/2 cup of chicken broth

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1. Heat a clay pot on medium high.

2. Drizzle some sunflower oil once the clay pot is heated up.

3. Add the garlic and stir-fry until slightly browned and a wonderful garlic aroma wafts through the air.

4. Add the bitter gourd, chicken, chicken broth, Tamari sauce and sea-salt and bring the dish to a boil.

5. Change the heat to low-heat.

6. Simmer for about 1/2 hour to 45 minutes.

7. Serve hot with rice.

Bon appétit!

Chilli Chicken

IMPORTANT NOTE: This dish is very high in salicylates!


Ingredients:

1. 5 red chilli pepper (seeds removed)
2. 1 garlic clove (skin removed)
3. 10 shallots (skin removed)
4. 6 large old potatoes (skin peeled and cut into chunks)
5. 8 drumsticks (with skin) (seasoned with sea-salt)
6. Sea-salt
7. 2 cups of chicken broth
8. Sunflower oil

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1. Blend the red chilli pepper, garlic and shallots together until they form a paste. Set aside.

2. Heat a wok on high heat.

3. Drizzle some sunflower oil.

4. Once the oil is heated up, add the potatoes and cook until browned. Scoop up and set aside.

5. Heat a clay pot on medium heat.

6. Drizzle some sunflower oil.

7. Then add the blended paste and stir it continuously until a fragrant aroma wafts from the mixture and it has turned into a darker shade of colour.

8. Add the drumsticks, cooked potatoes and chicken broth.

9. Turn to low heat and allow to simmer for about an hour.

10. Scoop up onto serving dish and serve hot with rice.

Bon appétit!

PS: I could only take about two spoonful of this dish. This is a major GERD trigger for me. Two spoonful is better than none!

Braised Tofu Pok Chicken

Ingredients:

1. 1 whole range-free chicken (skin removed and cut into 4 parts)
2. 20 pieces of washed tofu-pok (tofu pok is also known as deep fried tofu or deep fried beancurd)
3. 1 garlic clove (outer layer removed but leave it in bulb sizes)
4. Sunflower oil
5. Sea-salt
6. 2 tablespoons ofd tamari sauce
7. 3 cups of chicken broth

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1. You can either use a crock pot for this or a clay pot over the stove fire. I used my trusty old multi-function rice cooker.

2. Stir fry the garlic with sunflower oil until the aromatic garlic smell permeates the whole kitchen.

3. Place the chicken, tofu pok, chicken broth, tamari sauce, the cooked garlic into a large pot.

4. Heat it up until it boils.

5. Sprinkle some sea-salt and then allow it to simmer on the smallest fire/heat (with the lid closed) for about an hour or so.

6. Once it is done, serve hot with piping hot rice.

Bon appétit!

Apple Chicken Soup

Ingredients:

1. 1 whole free-range chicken (cut into 4 parts and skin removed)
2. 3 Red Delicious apples (skin removed, core removed and cut into 4 parts)
3. Filtered water (Approximately 10 litres)
4. Sea-salt (amount is up to you)
5. Goji berry (optional)

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1. In a large pot, add the chicken, cut apples, water and sea-salt. (goji berry too if you're ok with it)

2. Boil on high heat until it bubbles.

3. Then simmer on low heat for 2 hours.

4. Serve hot with rice or noodles.

Bon appétit!

Bitter Gourd & Bean Curd Chicken Noodle Soup

Ingredients:

1. 1 packet of bean curd skin (fu chok) (There are two types of fu chok. One is for chicken soup/stew. The other is for sweet desserts.) (Washed and broke into smaller pieces)
2. 2 packets of square tofus (cut into 6 equal parts)

3. 1 whole free-range antibiotic-free chicken (skin removed and cut into 4 parts)
4. 1 large bitter gourd (filling/seeds removed and cut into 8 parts)
5. Sea-salt
6. Filtered water (approximately 10 litres)

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1. In a large pot, add the chicken, cut bitter gourd, bean curd pieces, fu chok pieces, water and sea-salt to taste.

2. Boil on high heat until it bubbles.

3. Then simmer on low heat for 2 hours.

4. You can boil some spaghetti noodles and stir-fry some bean sprouts to serve together with the soup. Break some of the softened chicken meat to add to the noodle soup. You can also boil some hard boiled eggs to serve with this soup dish.

Bon appétit!

Chicken Stew with Chives

Ingredients:

1. 4 drumsticks/thighs (cut into half) (seasoned with sea-salt)
2. 2 stalks of chives (cut into 3 cm in length)
3. 7 medium sized potatoes (skin peeled and cut into wedges shapes)
4. Sea-salt
5. Sunflower oil
6. 1 cup of chicken broth

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1. Pour some sunflower oil into a large pot. Heat it up and add the potato wedges in when oil is hot.

2. Cover the pot with lid and allow potatoes to cook until soften.

3. Add the chicken, sea-salt and chicken broth.

4. Bring the stew to a boil and then allow to simmer on low heat for 1 hour with lid closed.

5. Add the chives and simmer for another 5 minutes.

6. Serve with piping hot rice.

Bon appétit!

Simple BeeHoon Soup (ABC Chicken Soup)

Ever since I've been down with this Influenza A virus, I haven't been able to stomach rice. I will throw up. I've been having spaghetti or beehoon with chicken soup. My son has been asking for noodles. And my husband too. Somehow this virus has changed our system.

ABC Chicken Soup

Ingredients:

1. 1 whole range-free chicken (cut into quarters - without skin and all fats removed)
2. 3 medium sized old potatoes (skin peeled and cut into 4 parts)
3. 2 medium sized carrots (peeled and cut into chunks)
4. 1 celery stick (peeled and cut into about the same size as carrots)
5. 1/4 cup of barley
6. Sea-salt (depending on pot size and individual taste)
7. Filtered water (amount depending on pot size)

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1. In a large pot, add all the ingredients above. Make sure everything is submerged.

2. Boil for 2 hours

3. *You can add eggs into the soup by using the 'drop egg' method. Or you can just break an egg(s) directly into the soup without breaking the yolk while the soup is being boiled during the 2nd hour.

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While the soup is being cooked, you can prepare the beehoon by soaking it in a container of water. Once it has softened, drain the water away and set aside.

In a bowl, add some of the beehoon and scoop some boiling soup onto the beehoon until it is submerged in the soup.

Bon appétit!

The Rice-Pot Version of Cabbage Chicken Soup

Ingredients:

1. 1 whole range-free (AND antibiotic-free) chicken (cut into 4 parts - skin removed)
2. 3 medium sized potatoes (skin removed and cut into 4 parts)
3. A handful of barley groats
4. 1 small cabbage head (washed and sliced into thin strips)
5. Sea-salt
6. Filtered water

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1. Pour everything from 1 to 5 into a rice pot.

2. Fill the filtered water into the pot until everything is submerged or to the highest level permitted.

3. Boil for 2 hours.

4. Serve with brown rice noodles and a cooked egg.

Bon appétit!

Chicken Balls Noodle Soup

Dish 1 - Chicken Balls

For recipe, click on LINK

Dish 2 - Chicken Soup

For recipe, click on LINK

Add brown rice noodles, some choy sum veggie, add the chicken balls and pour hot soup over noodles. You can also have it with a poached or microwaved egg together with this dish.

Bon appétit!

Home-Made Chicken Noodle Soup

A. Soup

Ingredients:

1. 1 whole free-range skinless chicken (cut into 4 equal parts)
2. 3 large old potatoes (skin peeled and cut into 4 equal parts)
3. 2 medium sized carrots (skin peeled and cut into 4 equal parts)
4. Filtered water
5. Sea-salt

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1. Put all ingredients above in a large pot (about 5L) . Make sure the chicken is submerged in the water.

2. Add about 1 teaspoon of sea-salt.

3. Boil for 2 hours.

B. The Noodles

Ingredients:

1. 200gm of organic brown rice noodles

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1. Soak the noodles in a bowl of filtered water (room temperature).

2. Once the noodles have softened, pour away the water, divide it into half and set it aside.

C. The Vegetable

Ingredients:

1. 200gm of organic choy sum leafy vegetable

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1. Wash the vegetable and slice into 3cm in length.

2. Once the soup has boiled, soak the vegetables in the soup for about 5 minutes.

3. Scoop up the vegetables.

D. The Dish

1. Take half of the noodles, a fistful of choy sum vegetables and place in a bowl.

2. Tear some of the chicken meat, scoop some potatoes and carrots into the bowl.

3. Lastly, fill the bowl up with the soup.

4. Garnish with some fried garlic/shallots.

Bon appétit!

Cashew Nuts Stir Fried Chicken

Ingredients:

1. 1 whole chicken (Chopped into about 12 pieces. Season with sea-salt overnight in fridge)
2. 2 big onion (sliced into thin pieces)
3. 1 garlic clove (Outer layer removed. Bulb sizes)
4. 1 1/2 cups of roasted cashew nuts
5. 1 bunch of chives/spring onion (cut into 3cm long)
6. 1 cup of chicken broth
7. Sea-salt
8. 1 teaspoon of soft brown sugar
9. 1 red capsicum (optional)

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1. Heat a wok on high heat.

2. Pour about 2 tablespoons of sunflower oil. Then add the garlic and stir fry until fragrant on medium heat.

3. Add the chicken pieces, chicken broth, sea-salt and soft brown sugar and allow to simmer on medium low heat until 90% cooked.

4. Then add the big onion slices, spring onion/chives and cashew nuts to the dish.

5. Stir fry until the chicken is throughly cooked.

6. Scoop onto serving plate. Serve with hot, steaming rice.

* If you can tolerate capsicums, add 1 sliced, red capsicum at step 4.

Claypot Potato & Chicken Stew (With Garlic and Chives)

Ingredients:

1. 1 whole chicken cut into 12 pieces (season with sea-salt and left overnight in the fridge)
2. 7 large potatoes (skin removed and cut into quarter size)
3. 1 garlic (outer layer removed)
4. Chives (cut into 3 cm in length)
5. Sunflower oil
6. Sea-salt
7. Soft brown sugar
8. 1 cup chicken broth

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1. Pour about 3 tablespoons of sunflower oil into a large clay pot. Heat the oil and add the potatoes.

2. Cook until potatoes are soft.

3. Add the chicken pieces and the chicken broth and bring it to a boil.

4. Let it simmer for 1 hour.

5. Stir the dish until potatoes have turned mashy and a thick gravy has formed.

6. Add the garlic bulbs and chives and stir for another 3 minutes.

7. Season with sea-salt and soft brown sugar to taste.

8. Serve hot with rice.

Bon appétit!

Feed the Flu with Chicken Soup!

Ever since we fell sick with the influenza b and THEN the viral and bacterial infection, the chicken soups have been keeping us nourished.

We've been drinking soup every single day until at the mere mention of soup, I will shudder and my stomach will churn at the sound of the word 'soup'.

Below is one of the soups we had during the one month duration of being sick!

Ingredients:

1. 1 whole free-range chicken cut into 4 parts. (skin removed)
2. 4 medium sized potatoes (outer layer removed)
3. 2 carrots (outer layer removed and cut into chunks)
4. Sea-salt
5. Filtered water (about 3 litres)

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1. Put ingredients 1 to 3 into a large pot.

2. Fill water into the pot until all ingredients are submerged.

3. Boil on high heat until water starts bubbling. Then turn down to low heat and boil for about 2 hours.

4. Add sea-salt to taste.

Bon appétit!

Slurp it up to fight the flu!

100% Home-Made Pumpkin+Potato Soup

Ingredients:

1. 1 large pumpkin (cut into cubes)
2. 3 large potatoes (skin removed and sliced into cubes)
3. 4 tablespoons of butter (softened at room temperature)
4. 3 big onions (sliced into thin slices)
5. 1/2 bulb garlic (outer layer removed)
6. 2 cups of chicken broth
7. Sea-salt
8. Sunflower oil

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1. Heat a wok/frying pan.

2. Drizzle some sunflower oil into the wok/frying pan.

3. Add the pumpkin, potatoes, big onions and garlic and stir-fry for about 5 minutes.

4. Close the wok/frying pan with a lid and allow to simmer until potatoes soften.

5. Once the potatoes have softened, pour the mixture into a blender/food processor. Add the 2 cups of chicken broth and blend until everything is well blended.

6. Pour the blended mixture back into the pot and allow to boil. Add the butter and sea-salt.

7. Simmer for about 10 minutes.

8. Serve the soup with some buns or bread.

Bon appétit!

My Home-Made Chicken Rice - Part 2

B. The Chicken!

Ingredients:

1. 1 whole chicken (cut into 4 parts) (skin or skinless, it is up to you)
2. 1 clove of garlic
3. Sea-salt
4. 1/4 cup of chicken broth

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1. Peel off the outer layer of some of the garlic and rub the garlic all over the chicken parts.

2. Then rub the chicken parts liberally with sea-salt.

3. Throw the rest of the unpeeled garlic with the uncooked chicken. Place them in a steamer or a pot with steaming function. I used my oven which has a steaming function.

4. Pour the 1/4 cup of chicken broth over the chicken.

5. Steam for about 40 minutes.

6. Serve hot with the rice.

Bon appétit!

The half-devoured chicken!

My Home-Made Chicken Rice - Part 1

A. The Rice!

Ingredients:

1. 4 cups of sushi rice
2. 60gm of butter (melted)
3. 1 teaspoon of sea-salt
4. 1 clove of garlic (outer layer not removed but washed thoroughly)
5. 1 big onion (outer layer removed)
6. Sunflower oil
7. 2 cups of chicken broth

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1. Wash the rice thoroughly.

2. Add 2 cups of chicken broth to the washed uncooked rice.

3. Sprinkle the sea-salt, add the melted butter and stir the mixture thoroughly.

4. Add the garlic and big onion and a dash of sunflower oil to the mixture.

5. Boil the rice for about 1/2 hour, with the first 15 minutes on high heat and the remaining 15 minutes on medium low heat.

6. Serve hot.

Bon appétit!