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Braun MultiQuick System
The world’s largest attachment system* for unlimited versatility.
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For the chicken
Cut the chicken breasts into large pieces.
Peel and finely chop the garlic.
Mix the garlic, teriyaki sauce and oil together in a bowl.
Place the chicken in the bowl, mix and cover with foil and leave to marinate for approx. 15 minutes.
For the salad
Mix the cooked rice with the chilli, soy sauce and mirin.
Wash the cucumbers, spring onions and herbs. Halve the cucumbers and slice in the MultiQuick 5 Pro Mini Food processor. Chop the spring onions and herbs one after the other in the MultiQuick 5 Mini Food processor.
For the dressing
Peel and finely chop the garlic and ginger.
Place the soy sauce, fish sauce, lime juice, brown sugar, chopped garlic and ginger in the MultiQuick 5 Pro beaker and mix with the whisk to make a dressing.
Place the marinated chicken in one basket of the TwinCook 5 and cook on the chicken program at 200 °C for approx. 15 minutes. Turn the chicken halfway through. After cooking, brush the chicken pieces again with teriyaki sauce.
Place the seasoned rice in the other basket of the TwinCook 5 and bake on the baking program at 200 °C for 25 minutes until crispy. Stir every 5 minutes through to make sure all the rice is crispy.
As soon as the temperature and time have been set, the SYNC button appears. Press the SYNC button, then press the Start button.
To serve
Separate the salad leaves, wash and dry them.
Lay the salad leaves on a plate.
Mix the crispy rice with the dressing, cucumber and herbs and place on the plates with the salad leaves.
Add the chicken breast fillets, garnish with peanuts and sesame seeds and serve.
This recipe was made with Braun TwinCook 5 TD 5030 IBK.
For the chicken
Cut the chicken breasts into large pieces.
Peel and finely chop the garlic.
Mix the garlic, teriyaki sauce and oil together in a bowl.
Place the chicken in the bowl, mix and cover with foil and leave to marinate for approx. 15 minutes.
For the salad
Mix the cooked rice with the chilli, soy sauce and mirin.
Wash the cucumbers, spring onions and herbs. Halve the cucumbers and slice in the MultiQuick 5 Pro Mini Food processor. Chop the spring onions and herbs one after the other in the MultiQuick 5 Mini Food processor.
For the dressing
Peel and finely chop the garlic and ginger.
Place the soy sauce, fish sauce, lime juice, brown sugar, chopped garlic and ginger in the MultiQuick 5 Pro beaker and mix with the whisk to make a dressing.
Place the marinated chicken in one basket of the TwinCook 5 and cook on the chicken program at 200 °C for approx. 15 minutes. Turn the chicken halfway through. After cooking, brush the chicken pieces again with teriyaki sauce.
Place the seasoned rice in the other basket of the TwinCook 5 and bake on the baking program at 200 °C for 25 minutes until crispy. Stir every 5 minutes through to make sure all the rice is crispy.
As soon as the temperature and time have been set, the SYNC button appears. Press the SYNC button, then press the Start button.
To serve
Separate the salad leaves, wash and dry them.
Lay the salad leaves on a plate.
Mix the crispy rice with the dressing, cucumber and herbs and place on the plates with the salad leaves.
Add the chicken breast fillets, garnish with peanuts and sesame seeds and serve.
