Thermomix Garlic Shredded Chicken with Dirty Rice

by Tenina Holder
posted 28 Jan, 2020 (last updated 08 Jun, 2020)
  • Serves icon
  • Total Time icon
    Total Time
  • Calories icon

The unsung hero of this recipe is in fact the rice. In this context "dirty" actually refers to the addition of meat and seasoning to rice – coined in New Orleans, Louisiana – the home of Creole cuisine. Creole food blends West African, French, Spanish, Amerindian, Haitian influences and is responsible for some of the tastiest dishes around – dirty rice being one of them. Our Asian inspired garlic shredded chicken cuts through the lavishness of the rice for an irresistibly complex taste with easy preparation.



  • Chicken thigh icon
    Chicken thigh
    17.64oz/500g (about 2½)
  • Fresh chili icon
    Fresh chili
    x 2 (about 1.41oz/40g)
    finely sliced
  • Ginger icon
    2.65oz/75g (about ¾ cup)
  • Water icon
    20.29fl oz/600g (2½ cups)
  • Cooking wine icon
    Cooking wine
    2.65oz/75g (about 5⅛ tbsp)
  • Garlic clove icon
    Garlic clove
  • Green onion icon
    Green onion
    4 (2.12oz/60g)
  • Dark soy sauce icon
    Dark soy sauce
    0.70fl oz/25g (1½ tbsp)
  • Mirin icon
    0.71oz/20g (about 1⅛ tbsp)
  • Sesame oil icon
    Sesame oil
    0.37fl oz/10g (2¼ tsp)
  • Coconut sugar icon
    Coconut sugar
    0.71oz/20g (about 1½ tbsp)
  • Rice wine vinegar icon
    Rice wine vinegar
    0.68fl oz/20g (1¼ tbsp)
  • Basmati rice icon
    Basmati rice
    14.11oz/400g (about 2 cups)
  • Cilantro icon
    as needed


  1. Add ginger, water and cooking wine to the TM5 bowl
  2. Add chicken thighs to the simmering basket
  3. Insert simmering basket into Thermomix bowl
  4. Cook - approx 15 min, 100°C, speed 1
  5. Transfer chicken to plate then set aside
  6. Drain and reserve poaching liquid
  7. Keep approximately half of the ginger for dressing
  8. Add garlic clove, green onion, dark soy sauce, mirin, sesame oil, coconut sugar and rice wine vinegar to the TM5 bowl
  9. Fit TM5 bowl to TM5
  10. Blend - approx 20 sec, speed 9
  11. Add cooked chicken to bowl
  12. Blend - approx 4 sec, reverse speed 4
  13. Transfer content of TM5 bowl to medium bowl then set aside
  14. Add basmati rice to the TM5 bowl
  15. Pour reserved poaching liquid over rice
  16. Steam - approx 14 min, 100°C, speed 4
  17. Serve
  18. Garnish with cilantro and fresh chili

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