Step 1

Place a large bowl onto mixing bowl lid, then weigh chicken thighs and soy sauce into it. Add pepper and stir to combine. Place in the fridge to marinate for 30 minutes.

Step 2

Place eggs, 260 g of the water and ½ tsp of the salt into mixing bowl, then mix 6 sec/speed 4. Divide mixture between 4 small heat-resistant bowls, ensuring they fit comfortably onto Varoma tray (see Tips) and set aside. Clean and dry mixing bowl.

Step 3

Place ginger and garlic into mixing bowl, then chop Turbo/1.0 sec/1 time. Scrape down sides of mixing bowl with spatula.

Step 4

Add oil and sauté 3 min/120°C/speed . Place in a bowl and set aside.

Step 5

Place simmering basket onto mixing bowl lid and weigh rice into it. Rinse rice until water runs clear. Place remaining 1300 g water into mixing bowl and insert simmering basket with rice. Add reserved sautéed ginger and garlic, 1 tsp salt, stock paste and pandan leaves, then mix well with spatula.

Step 6

Place Varoma dish into position, then arrange marinated chicken into it, ensuring some holes remain unobstructed. Insert Varoma tray and place bowls with egg mixture onto Varoma tray. Secure Varoma lid and steam 20 min/Varoma/speed 3 (see Tips). Remove Varoma and set aside. Remove simmering basket with aid of spatula and place rice in a thermal serving bowl or other large bowl and cover to keep warm.

Step 7

Add onion, potato, tomato and carrot to mixing bowl. Place Varoma with chicken and eggs back into position, secure Varoma lid and steam for a further 15 min/Varoma/speed 1.

Step 8

Remove Varoma. Cut chicken into pieces and transfer onto a serving plate. Pour soup into serving bowls and serve with rice, steamed eggs and chicken.