White Cooked Chinese Chicken

[Thermomixer]

Thanks all for the feed back - I love chicken this way as it is so tender.

[boonderoostudio]

I want to try this but DH is worried about the strain on the TMX. He doesn't want me to be without it as I made a promise that when cooking with the TMX, dinner will always be ready by 6.30 pm.... I like to cook when it's dark!!! and when its daylight saving that's tooooo late for him. He really appreciates the TMX as he is now having dinner on time everyday. Do I need to worry about the TMX getting overloaded?

[Thermomixer]

Definitely not - less strain than risotto as the chook "floats" and the blades just keep it spinning.

You can cook it well in advance and after the time at 50 deg put into a large bowl/bag that holds the chook and liquid (maybe even cover with some more boiling water) to allow it to steep and "cook"

It is also a lot less strain that ducle de leche that goes for 45 minutes at speed 5 on Varoma temp.

[curly66]

This forum is AWESOME...... this isn't something I would EVER have thought of trying but I'm surely putting it on the menu now!!

[Aussie Brenda]

Thanks for bumping this Curly, I hadn't seen it before, had a chuckly to myself when I saw the photo of the chicken in the bowl, could just imagine a home killed one (like when I was  kid) with the head still on sticking out of the bowl lid... laughing away to myself, could just see the GK's coming in and seeing it.