This Chinese dish is cooked mostly in the Varoma and then finished off on the stove. The first step can be made the day before it is required, refrigerated then finished off. The recipe was inspired by an AWW recipe , in ,NO Carb, NO Fat.
This makes 2 generous serves.
pour 1 liter of water into TMX bowl and set Varoma in place.
Place into a heat proof cooking bowl, that will fit into the Varoma,
400g chicken Thigh, cubed into 3 cm pieces
1 dessertspoon of each, fish sauce, soy sauce , Char Sui sauce
1 Tablespoon of lime juice,
10g of fresh lemon grass chopped
2 cloves of garlic, crushed.
1/2 large brown onion, sliced into moon shaped slices
good pinch of chilli flakes,
1/2 cup of Chicken stock.
Cover with a lid or foil and place in Varoma.
Set 40 mins/Varoma temp/speed 2, half way through stir.
50g of fresh mushrooms, ( or more) quartered ,
4 spring onions
1/4 0f a Chinese cabbage, cut into 4cm squares.
Pour the first mixture into a large frying pan and add second mixture, stir.
Cover with lid.
Bring to the boil and cook for 5 mins.
Thicken with corn flour , ( I used 3 teaspoons full ), mixed with a little water.
Can be served as is, or a packet of soft precooked noodles can be added and heated through.