Low Fat All-in-One Varoma Chicken Supper

I’ve been trying to lose weight lately and my Thermomix and its Varoma steamer have been life savers. Steaming in the Varoma makes low fat cooking a breeze as it retains colour, shape and aroma.

So while ThermoHubby John was making a Sunday roast chicken dinner, I made myself a low-fat high-taste stuffed and rolled chicken breast “sausage” with an Asian twist. We followed our culinary instincts to find ingredients that went together. We felt like Asian/curry flavours tonight, but you could use any “ethnic” combination you like, i.e., oregano, rosemary and tomato for Italian; ginger, spring onion, chilli and lemon grass for Thai; olives, anchovies and thyme for a Mediterranean twist, etc. I’m eating gluten free at the moment, but you could of course bulk out and hold together your stuffing by adding some bread crumbs.

I think we hit the jackpot, as it was delicious! Here’s what we did:

Madame Thermomix’s Low Fat All-in-One Varoma Chicken Supper
This is a very versatile recipe which can be adapted to feed up to 4-6 people with rice/potatoes, vegetables and even a sauce! 

Ingredients
stuffing of your choice (see below for my Asian/curry flavourings)
one chicken breast per person
1,000 g (1.0 L) water

Stuffing ingredients/Asian theme/per two portions
one clove of garlic
a handful of fresh coriander, stems and leaves
1 cm piece of ginger, cut into 2 mm “coins” along the lines of the skin
a red chilli, stem discarded, seeds removed if you wish
one lemon, ends discarded and quartered
one medium onion, peeled and quartered
a good shake of curry powder
10 g sunflower oil (optional)
salt and pepper to taste

Vegetables to steam
potatoes or rice in the internal steaming basket
carrots, courgettes, broccoli, whatever! in the Varoma dish

Method

Make the stuffing:

1. Peel garlic 4 seconds/Reverse Blade Direction/Speed 4 to 5. Discard skins.
2. Add remaining ingredients and Turbo Pulse for 1 second.

That’s it!

Use this stuffing under the skin of a whole bird or for pounded chicken breasts, as here:

Stuff the chicken breast:

1. Place each chicken breast loosely between two sheets of cling film/plastic wrap. Pound with a rolling pin or an empty wine bottle until it’s about a half centimetre/quarter inch thick. Spread with stuffing; season with salt and pepper.
2. Now roll up the chicken breast around the stuffing, and roll it up in a piece of cling film that is about 6 inches longer than your finished roll. Grab the ends and push the roll away from you on the work surface several times. This will tighten up the roll into a nice sausage shape. Tie off the ends.

Steam your chicken breast rolls, starch and vegetables:

1. Place your roll(s) in the Varoma (for one or two, place them on the bottom; for three or more place them on the Varoma tray but don’t overcrowd; make sure you can see some holes for the steam to come through) and add 1000 g of water to the Thermomix bowl. Steam on Varoma setting/30 minutes/Speed 2 or until the internal temperature reaches 75° C. During this time, prepare your vegetables and starch for steaming by cutting into uniformly-sized pieces. Place rice or potatoes in internal steamer basket. If making rice, rinse abundantly. After 10 to 15 minutes of steaming, pause your Thermomix, very carefully remove the Varoma and lid and insert your internal steamer basket/simmering basket (your Thermomix spatula has a handy hook to prevent you from steaming your hands while you do this!), pop the lid back on, add your vegetables to the Varoma, put the lid back on and resume steaming. Rice and potatoes need a good 12 to 15 minutes steaming time so be sure to plan for this.
2. At the end of the steaming time, carefully remove the Varoma lid and place it under the Varoma itself to catch the drips and protect your work top – and yourself! Remove the chicken breast rolls (don’t unwrap them yet!) and set them on a cutting board to rest for at least 5 minutes. If your veg need more time, replace the Varoma lid and leave them happily sitting over the still-steaming water in the TM bowl while your chicken rolls rest. During this resting time you could also prepare a sauce in your Thermomix, as below.
3. Carefully unwrap each roll, collecting the cooking juices to make a sauce if you wish. Reduce the juices in your Thermomix on Varoma setting with the Measuring Cup off, then stir in yoghurt, cream or butter according to your flavour combination. Slice your rolls on the bias and arrange on a warmed plate with your steamed vegetables and any other garnish and sauce you desire.

Bon appétit !

PRINT THIS RECIPE

Please like & share: