Soy-Braised Whole Chicken Recipe in the Thermomix®
This Soy-Braised Whole Chicken is a flavour-packed, tender, and juicy dish cooked effortlessly in the Thermomix® bowl! 🍗🥢 Simmered in a rich blend of soy sauce, garlic, ginger, and warm spices, it delivers a restaurant-quality meal with minimal effort. Perfectly infused with deep umami flavours, this one-pot wonder pairs beautifully with steamed rice or noodles and greens. Let your Thermomix® do the hard work while you enjoy the delicious results!
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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.