Thermomix® MasterChef Mitchelle Chua Chicken Rice Tutorial

Join Mitchelle Chua from MasterChef S2 and watch her show us Chicken Rice done 2 ways with our Thermomix® – 2 dishes that will surely please everyone at home!

On the Menu: Chicken Rice done 2 ways

About Mitchelle Chua
Very flamboyant and always cheerful, it is always a joy to watch Mitchelle cook on TV and online. These days, we see Mitchelle travelling, exercising, and still cooking fervently

Here is the recipe:

Ginger garlic sauce

125 g fresh ginger, peeled and cut into pieces

30 g shallot

100 g cooking oil

½ tsp salt


1. Place ginger and eschalots into mixing bowl and chop 5 sec/speed 7. Scrape down sides of mixing bowl with spatula.

2. Add oil and salt and blend 20 sec/speed 8.

3. Scrape down sides of mixing bowl with spatula, then cook 5 min/100°C/speed 2. Transfer into a bowl and allow to cool. Serve with rice and chicken and also will be used to season the chicken and the rice.

4. Do not clean mixing bowl.

Chilli dipping sauce

100 g fresh long red chillies, trimmed

20 g fresh ginger, peeled

30 g garlic cloves

100 g white vinegar

1 tsp salt, to taste

2 tsp white sugar, to taste


1. Place chilli, ginger and garlic into mixing bowl and blend 5 sec/speed 7. Scrape down sides mixing bowl with spatula.

2. Add vinegar, salt and sugar, then blend 1 min/speed 6. Adjust salt and sugar to taste.

3. Transfer into a separate bowl.

4. Serve as a condiment with rice and chicken

Chicken Rice

250g basmati / calrose rice

1kg water

1 pack of Baby kailan

Garlic, ginger, lemongrass for taste

Ginger garlic sauce


1. Add the rinsed rice into the simmering basket

2. Add the water, ginger, garlic, lemongrass and ginger garlic sauce

3. Add 2TBSP ginger sauce on top of the rice in the basket3. 15min (basmati rice) OR 20min (calrose rice) / varoma / speed 3.5

4. Stack the chicken in the varoma dish to steam the chicken

5. Add the kailan during the last 5 min of cooking on to the varoma dish


300g chicken breasts (rolade for traditional chicken rice)

300g chicken fillet (sushi chicken rice)

Ginger garlic sauce

Preparation1. Add 2 heaping tsp ginger sauce (adjust accordingly) or spread the ginger sauce to marinate the chicken

2. (optional) Pound the chicken (chicken breast) for sushi chicken rice

3. Spread the marinated chicken on the steaming plate

4. Add the steaming plate of marinate chicken or rolade into the varoma dish and stack it on top of the lid with the simmering basket of rice in the mixing bowl

5. During the last 5min of cooking, add baby kailan onto the varoma dish to cook

Sushi rice (cooked calrose rice)

3 TBSP Mirin

1 TBSP Sugar

1/2 tsp Sea Salt

1 TBSP rice vinegar + 200g water (hand dip)

Cut cucumber, carrot, omelette, crabstick, avocado in strips (range of ingredients)Seaweed Sheets


1. Mix the ingredients

2. Pour into the cooked calrose rice and mix evenly

3. Dip fingers into the finger dipping mixture

4. Place Seaweed Sheet on the bamboo mat. Take some rice and spread evenly onto the Seaweed sheet.

5. Add steamed chicken strips, and vegetables (egg, crabstick etc) strips and roll into sushi rolls

6. Cut the sushi into slices and serve with chili and ginger garlic sauces and fresh vegetables

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