Time: 3 hours, plus 1 – 6 hours brining for the chicken. Serves 6.
500 grams vegetable oil
100 grams ginger, sliced
12 garlic cloves, peeled and crushed
6 spring onions, roughly chopped
Place the vegetable oil, ginger, garlic cloves and spring onions in the TM bowl and cook for 30 minutes/60 degrees/Reverse/Speed 1. Continue by cooking the chicken or set aside at room temperature until the chicken is ready to cook.
100 grams salt
100 grams sugar
100 grams Chinese shaoxing wine (you can get this in the Asian section of the supermarket)
50 grams soy sauce
6 chicken thighs, boneless, skin on or as preferred
Vegetable oil, for frying
To make the brine, combine 1.5 litres of water with the salt, sugar, Chinese wine, and soy sauce in a large container. Stir to dissolve, the add the chicken thighs. Cover with cling wrap and refrigerate for between 1 and 6 hours.
After this time, remove the chicken thighs from the brine and place them in the TM bowl with the flavoured oil. If necessary, add a little more vegetable oil to ensure the chicken is fully submerged. The chicken should be tucked between the blades.
Cook for 60 minutes/70 degrees/Reverse/Speed Soft. Remove the chicken from the TM bowl and cool to room temperature.
When ready to serve, fry the thighs in more vegetable pile for around 3 minutes on each side over medium/high heat until crisp.
Rice and Poached Eggs
280 grams short grain rice
1 teaspoon salt
a handful of sliced spring onion
a handful of shredded ginger
Cook the rice by placing the TM basket in the TM bowl and adding the rice and salt. Pour in 1 kilogram of water and wash the rice for 10 seconds/speed 5. Cook for 20 minutes/Varoma/Speed 3. Transfer the rice to a Thermoserver or bowl and set aside.
Make the poached eggs by filling a clean TM bowl with water just below the 2 litre mark. Place the eggs (still in their shells) into the TM basket and set in place. Add more water to cover the eggs, if necessary. Cook for 43 minutes/60 degrees/speed 3. Remove the TM basket and gently crack the eggs into small bowls, or straight into serving bowls with the chicken, rice, spring onions and ginger.