Soy-Braised Whole Chicken in the Thermomix®
Soy-Braised Whole Chicken (Thermomix®)
Juicy, tender, and packed with rich, aromatic flavours, this Soy-Braised Whole Chicken is a must-try! 🍗🥢 Simmered to perfection in a savoury blend of soy sauce, garlic, ginger, and spices, this dish delivers restaurant-quality results—all in your Thermomix® bowl! 😍
Serve it with steamed rice or noodles and greens for a comforting, fuss-free meal. Let your Thermomix® do the work while you enjoy the delicious results! 💚✨
The beauty of this Soy-Braised Whole Chicken is in its simplicity and depth of flavour. As the chicken slowly simmers in the rich, aromatic broth, it absorbs all the goodness from the soy sauce, garlic, ginger, and warming spices, creating an irresistibly tender and juicy result. The leftover braising liquid is liquid gold—drizzle it over rice, use it as a dipping sauce, or reduce it for an extra glossy glaze. This dish is perfect for meal prep, family dinners, or impressing guests with minimal effort. One pot, bold flavours, and a dish everyone will love!
Versatility
One of the best things about this Soy-Braised Whole Chicken is how versatile it is! 🍗✨ If you want to switch up the flavours, try swapping soy sauce for coconut aminos for a milder, slightly sweet twist. Love bold spices? Add Sichuan peppercorns or chilli flakes for a bit of heat! 🌶️🔥 You can also infuse the broth with lemongrass, kaffir lime leaves, or a splash of fish sauce for a more Southeast Asian-inspired version. No matter how you customise it, the Thermomix® makes it easy, delicious, and fuss-free! 👩🍳💚
To give your Soy-Braised Whole Chicken a European twist, swap out the traditional soy sauce with balsamic vinegar for a touch of sweetness and acidity. 🍇✨ You could also use a herb-based marinade with ingredients like rosemary, thyme, and garlic to infuse the chicken with earthy, aromatic flavours typical of Mediterranean cooking. For a rich, deep flavour, add a bit of red wine or port wine to the braising liquid. 🍷🧄 This gives the dish a wonderful balance of sweet and savoury notes, perfect for those looking to elevate the classic recipe with a European flair! 🌿💚
Soy-Braised Whole Chicken Recipe in the Thermomix®
Ingredients
Chicken
- 1 Whole chicken Up to 1.3kg, small enough to fit in Thermomix® bowl
- 3 Spring Onions sliced in half to fit inside chicken
- 3 Slices fresh ginger
- 3 Cloves garlic crushed to bring out flavour
Braising Liquid
- 25 grams Dark soy sauce
- 25 grams Regular soy sauce
- 25 grams Shaoxing wine (or dry sherry)
- 25 grams Chinese rice wine vinegar
- 25 grams honey or brown sugar
- 250 grams chicken stock or water*
- 1 tsp white pepper
- 1 tbsp sesame oil
- 1 star anise optional
- 1 small stick cinnamon optional
To Serve
- Sliced chilli, sesame seeds, coriander, finely sliced spring onion to garnish
- Rice or noodles
- Chinese greens or cucumber
Instructions
Prepare the Chicken
- Remove excess fat from chicken and pat dry with a paper towel.
- Stuff with spring onion, ginger and garlic.
- Place bottom down on top of the Mixing Blade in Thermomix® bowl!
Make Braising liquid & Cook
- Add all braising liquid ingredients to Thermomix® bowl.
- Cook 35 – 40 mins/100℃/speed Spoon/Reverse/ simmering basket on lid. (I usually find 30-35 mins is perfect)
Rest & Serve
- Rest in bowl for 10 mins before carving. * Remember it will continue to cook as it rests.
- Serve with sauce, (this can be reduced futher and thickened if desired), rice or noddles and greens. Garnish with sesame seeds, chilli, corriander and some fresh chopped spring onions.
Notes
- You can add 150g stock/water for a more intense sauce. At the end of cooking, you can thicken the sauce with a slurry of cornflour if desied. Be careful when reducing stock as it will become very salty.
- Salt to taste after cooking has finished.
- To check your chicken is cooked try thse methods:
- Insert a meat thermometer into the thickest part of the thigh, not touching the bone. The chicken is fully cooked whne it reaches 75°C
- Pierce the thickest part of the chicken (thigh or between the leg and body); if the juices run clear (not pink), its done
- Gently move the drumstick. If it moves easily and feels loose at the joint, its ready.
Yum. Thank you. One of those simple dishes that makes an impact.
Yes it is. Love that it takes about 5 mins to set up and Thermie does the rest!
Haven’t tried it yet but will very soon – I will print it so I can have it with me . My son is a Miso lover and would love that alternative also,-
It is so lovely with Miso. I also add some mushrooms in with the braising liquid. Delicious!
Delicious recipe! Made it last night and we both loved it… thank you, Collette!
So great to hear x
This recipe looks delicious . Could you put the cooked chicken halved under the grill for a while to get a crispy skin or would the chicken meat becomes too dry?
Ho Ingrid. It would dry out the meat. You could remove the skin, pat dry, place on baking paper, baking paper on top with another baking tray on top to weigh down and pop in oven to crisp abut 160 ten mins.