Recipe by Thermomixer
6 chicken thighs, preferably with skin on,
bone out (you can easily bone them yourself)
50 g day-old white bread,
cut into pieces and partly frozen
2 cm fresh ginger, cut into pieces
1 red chilli
3 spring onions, cut into 2 cm lengths
1 Chinese sausage (lap cheung), cut into pieces
30 ml Shaoxing rice wine
30 ml soy sauce
1 tsp salt
1/4 tsp freshly ground black pepper
Take chicken thighs and remove any pieces of bone. Flatten out slightly with a rolling pin or meat mallet. Keep aside while preparing filling.
Place bread into TM bowl and grate for 10 seconds on speed 7. Remove to a bowl and keep aside.
Place ginger and chilli into TM bowl and chop for 10 seconds on speed 7. Add spring onions and lap cheung, chop for 5 seconds on speed 5.
Add in breadcrumbs, wine, soy sauce, salt and pepper and blend for 30 seconds on Reverse and speed 3.
Take 6 pieces of greased aluminium foil and place the chicken fillets, skin side down, on to the foil. Divide the filling up between the fillets and using the foil to help, roll the fillets into bonbons with the stuffing enclosed by meat. Wrap each parcel with some plastic cling film.
Place the chicken parcels into the Varoma. Place 700 ml water into the TM bowl and position the Varoma. Cover and steam for 20 minutes at Varoma temperature on speed 2.
After the time has been reached, set Varoma aside still covered and leave for 5 minutes to cool before undoing the packages.