With the convenience of a rice cooker instead of a clay pot, you may enjoy all the benefits of clay pot chicken rice.
I’m naturally lazy. If I were to define my laziness in one word, it would be a snake. I guess you could say that I resemble a snake in certain ways. I prefer not to move about until necessary, such as when I must eat or when nature calls.
Sitting around doing nothing is my ideal way to pass the time. In my view, being able to do nothing is one of the best pleasures in life. Just laying on the couch or bed, curled up in a ball, is a waste of time. Add a little daydreaming to the mix, and you’ve got the concept.
But lately, I’ve been feeling more sluggish than usual. Lethargic, unmotivated, slow, and blah, I must have been bitten by a gigantic lazy virus.
I’ve not swept my floor or cleaned my kitchen counter for the past two weeks. I also haven’t vacuumed in over a month. My lethargy has damaged my regular routines. Spiderman will soon be able to call my house home, as cobwebs are springing up all over the place.
The summer heat may be to blame. As the weather becomes hotter, so does the desire to get outside and participate in outdoor activities. Consequently, I can spend more time having fun outside and less time cooking (which I should be).
I’m still cooking, but I’m using shortcuts like this no-clay pot chicken rice. Despite my fondness for clay pot chicken rice, I’m too lazy to make it myself.
As a result, I relied on my rice cooker for ease of usage. A self-cooking rice cooker eliminates the need to stand before a burner for an eternity while chicken rice cooks in a clay pot. Duh. I’d rather be doing something else.
It is time to calm down and enjoy the season. As a result, you may expect me to publish one or two blog pieces every week. Even though I’m a bit of a slacker, I never compromise flavor or authenticity in my cuisine.
I’m sorry, but I will have to post my clay pot chicken rice dish later since I got lazy *wink*. Each serving of this dish has just 565 calories. The following dishes are great for a quick evening supper.
- 2 chicken drumsticks and 1 skinless chicken breast
- 2 cups of rice
- 2 cups of rice
- A little piece of ginger, about 3 inches (6 cm) long, with the skin, peeled off.
- After 30 minutes in hot water, cut each half of six shitake mushrooms.
- Chopped onion from one stalk
- 1-piece salted and sliced fish
- Optional: 2 sliced Chinese sausages
- Oyster Sauce: 2 Tbsp. of the stuff
- one tbsp soy sauce
- 1/4 teaspoon chicken bouillon powder
- 1/2 teaspoon corn starch
- 5 sprigs of freshly ground white pepper
- 1 tsp sugar
- 1 tablespoon cooking wine from Shaoxing (or rice wine )
Seasonings for rice
- 2 tbsp. oil for cooking
- 2 tablespoons soy sauce
- 1/2 tablespoon dark soy sauce
- 1 pinch salt
- Cut the chicken breasts and drumsticks into bite-sized pieces before serving.
- 2. Then, add the Chicken Seasoning and stir thoroughly— fridge-marinate for an hour.
- After marinating the chicken for an hour, rinse and clean the rice in a rice cooker as if you were cooking steamed rice.
- Add the Rice Seasoning to the rice and mix thoroughly to incorporate. The rice should be ready to be cooked now.
- Cooking oil is heated in a wok. The chicken and shiitake mushrooms go in last, followed by the ginger.
- Cook the chicken quickly in a wok or wok stir fry until it becomes white halfway done. Add the finely chopped scallion and serve immediately in a serving dish.
- Set aside the fried salted fish.
- Add the chicken as soon as the rice is practically dry (about 7-8 minutes). Simmer until the rice is cooked through (stirring once or twice).
- Set the rice cooker to “Stay Warm” for 15 to 20 minutes before serving.
- Serve the chicken rice immediately with fried salted fish on top.