Recipes
Steamed whole seasoned chicken with rice and mojo sauce
35 Minutes Preparation time
1 Hour Cooking time
4-6 Servings Serves
Ingredients
Chicken
½ cup water
½ cup brown rice, washed
¼ teaspoon grated fresh ginger
1 clove garlic, crushed
2 makrut lime leaves, finely chopped
1.5 kg 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
100 g Golden Circle fresh pineapple
150 ml grapeseed oil
Salt to taste
Miele Accessories
Method
Chicken
- Place the rice and water in a solid steam tray and steam at 100˚C for 25 minutes, remove and leave to cool.
- In a bowl, combine the rice with ginger, garlic and lime leaves.
- Rinse and dry the chicken with paper towel. Fill the cavity with the cooked rice mixture.
- 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.
- 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
- Place all ingredients except the oil into the bowl of a food processor, process until smooth.
- Gradually add the oil in a slow steady stream until emulsified. The mixture should resemble the thickness of Béarnaise sauce.
To serve
- 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.
Applicance Functions
Shannon Bennett
Test desc