I love 1 dish meals. Everything into 1 pot means less pots to wash and also less plates to wash too. Since my taste tester is a young child, I cut the chicken into small chunks, and skinned because I trained her too well – she doesn’t like oily food and doesn’t like skin.
I also make the rice healthier by mixing it with quinoa, buckwheat (good for memory!) and millet (good for cholesterol).
This recipe is for chicken rice and is cooked using my trusty rice cooker.
Ingredients for Chicken Rice
6 thighs deboned and skinned, chopped into small pieces.
3 pandan leaves, washed and knotted
a few slices of ginger
2-3 garlic cloves
2 cups of rice with quinoa, buckweed and millet (washed and drained)
If you have the time, marinade the chicken pieces for a few hours before cooking. It’s also alright just to toss the marinade together just as you are getting the other ingredients ready.
1 teaspoon of sesame oil
3 – 5 tablespoon of light soya sauce
a dash of pepper
Next, on the rice cooker and let it heat up a bit. Pour some oil into the rice cooker and fry the garlic and ginger for a few minutes. Once they brown a bit, throw everything else into the rice cooker. Here’s the trick to NOT having soggy, clumpy rice, reduce the water level that you would normally use by half a cup because the chicken will add that extra bit of water.
Switch on the cooker, surf the Net, kay poh on FaceBook and ta dah! Healthy chicken rice – bet you won’t be finding any stall selling chicken rice-quinoa-buckwheat-millet!
If you feel like a wee bit more work, blanch some vegetables to go with it! But slice cucumber and tomatoes go well with it too.