There are many little wins in a
fatty's foodie's day. Today was one of those days where a string of little, insignificant decisions happened to culminate to a very happy day. Pondering over an inconceivable amount of smoothie/juice concoctions and winning with a good choice at Crussh, passing by Whole Foods and being able to find a reasonably sized (and priced) bag of Chia seeds I had been searching for and sitting down for a sunny Sunday brunch without having to wait for a table. The good luck happy vibes had aligned in all it's sunny glory and was topped off with this recipe. I probably could have taken a few more photos to get the styling just right, but my boyfriend and I couldn't stop sneaking bites throughout the shoot. These are the first shots of the year outside in the sunshine, with new little bowls I found at a steal on sale. Hope you like them! So this recipe is now known as my happy mood one pot chicken.
Traditional Chinese cooking has stayed traditional in every sense of the word. Techniques, produce and values...however the only thing that has moved with the times is the humble rice cooker, the only piece of technology that has ever been integrated and accepted into the Chinese kitchen. And even then, they all seem to look like they're from the 80's. Off white, three buttons, faded Disney stickers... an heirloom to say the least. But boy does it deliver every time. The chicken is placed on the rice halfway through cooking the rice for perfect, gentle fresh and tasty steamed chicken. I can barely call this cooking.
For those who don't have a rice cooker, shame on you, but it is still possible with a pan. Alternative instructions provided below. Enjoy my
Ingredients (serves two)
200g rice, rinsed
1 heaped tsp chicken flavouring powder (crumbled stock cube is fine)
2 chicken thighs, cut into small bite sized pieces
1 tbs white miso paste
2 inch length of ginger, cut into strips
1 tbs dark soy sauce
1 tbs shaosing wine
1 tbs sesame oil
1 spring onion, cut on the diagonal
Place the rice, water and chicken powder in the cooker. Press start (if you've got a snazzy one which has the option to cook it quick, don't press this -slow and steady wins the race)
Meanwhile, mix the miso paste, ginger, soy, wine and sesame oil in a bowl with the chicken. Leave to marinate in the fridge.
About ten to fifteen minutes in you'll see a lot of steam coming out the rice cooker- this means the water is boiling away and cooking the rice. Keep an eye on this as soon you'll see the steam slowly disappear. This is when the steaming starts to take place and you should place the chicken and spring onions on top of the rice and quickly close the lid. It will cook for another fifteen or twenty minutes. Ta da, you're done.
Without a rice cooker:
Using the same ratios, heat the rice, water and powder in a saucepan on high. Once it starts boiling, turn down to a medium heat and put a lid on for ten minutes. Just as you start to see the water disappearing, add the chicken. Keep the lid on, cook for another five minutes on low then turn the heat off and leave for fifteen minutes with the lid on. Do not open the lid- the chicken needs all the heat possible to gently cook.