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For this recipe and more, visit mieleexperience.com.au or mieleexperience.co.nz INGREDIENTS METHOD Spring onion and ginger sauce 1. Place the ginger, spring onion and salt into a mortar and pestle, pound until a rough paste is formed. Place into a heatproof bowl and set aside. 2. In a small saucepan, heat the peanut and sesame oil on high heat, induction setting 8. Once smoking, carefully pour over the ginger spring onion mix, stir to combine and set aside. Chicken rice 1. Place 3 tablespoons of the spring onion and ginger sauce in an unperforated steam container. 2. Add the chicken thighs and massage the sauce into the thighs. Cover with cling wrap and set aside. 3. In a small saucepan, heat the peanut oil on high heat, induction setting 8. When the oil is starting to shimmer, add the chopped garlic and stir until golden brown. Strain through a fine mesh sieve, reserving the oil and garlic chips. 4. Return the saucepan to the heat, induction setting 7 and add 2 tablespoons of the garlic oil. Add the rice and fry for 1 minute. 5. Add the chicken stock and transfer to an unperforated steam container. Place into the steam oven and Steam at 100°C for 10 minutes. 6. Add the chicken to the steam oven and Steam at 100°C for a further 5-8 minutes, depending on the thickness of your chicken thighs. 7. Remove the chicken and rice from the steam oven. Pour ½ cup of the cooking liquid from the chicken over the rice, cover both containers and allow to rest for 4 minutes. 8. Place the bok choy into a perforated steam container and Steam at 100°C for 3 minutes, or until tender. To serve 1. Slice each of the chicken thighs into 6 pieces. 2. Serve the rice into warm bowls and top with the chicken slices. Spoon the spring onion and ginger sauce on one side, add the bok choy to the bowl and sprinkle with fried garlic chips. HINTS AND TIPS • The spring onion and ginger sauce can be stored in the refrigerator for up to two weeks in an airtight container. Spring onion and ginger sauce 1 bunch spring onions, washed, trimmed and sliced thinly 6 cm piece ginger, peeled and finely grated 2 tsp salt flakes ½ cup peanut oil 1 tbsp sesame oil Chicken rice ½ cup peanut oil 6 garlic cloves, peeled and finely chopped 1½ cups jasmine rice, washed 375 ml chicken stock 640 g chicken thighs 2 bunches baby bok choy or Chinese broccoli, halved, washed and spun dry Cooking programme Induction and Steam Miele accessories Unperforated steam container Perforated steam container Serves 4 Preparation time 30 minutes Cooking time 18 minutes CHICKEN RICE WITH FRIED GARLIC, SPRING ONION AND GINGER SAUCE 18.