Garlic Shredded Chicken with Dirty Rice

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recipe by Tenina Holder

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 2 ratings

A very simple meal with amazing Asian flavours and succulent shredded chicken. You are going to love this one for the family.

Inspired by:

recipe updated May 13, 2020


  • Chicken thigh icon
    Chicken thigh
    500g (about 2½)
  • Fresh chili icon
    Fresh chili
    x 2 (about 40g)
  • Ginger icon
    75g (about ¾ cup)
  • Water icon
    600ml (2½ cups)
  • Cooking wine icon
    Cooking wine
    75g (about 5⅛ tbsp)
  • Garlic clove icon
    Garlic clove
  • Green onion icon
    Green onion
    4 (60g)
  • Dark soy sauce icon
    Dark soy sauce
    21ml (1½ tbsp)
  • Mirin icon
    20g (about 1⅛ tbsp)
  • Sesame oil icon
    Sesame oil
    11ml (2¼ tsp)
  • Coconut sugar icon
    Coconut sugar
    20g (about 1½ tbsp)
  • Rice wine vinegar icon
    Rice wine vinegar
    20ml (1¼ tbsp)
  • Basmati rice icon
    Basmati rice
    400g (about 2 cups)
  • Cilantro icon
    as needed


  • kCook icon TM5
  • kCook icon Simmering basket
  • kCook icon Medium bowl
  • kCook icon Tm5 bowl
  • kCook icon Plate

Step preview

  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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