Electric Lunch Box Chicken Rice

Ingredients:
Chicken Wings / Chicken Thigh (Something with the skin on so that the chicken fat trickles into the rice when it cooks - optional)
1 cup of rice (washed)

To put in with rice:
Ginger slices (finely chopped; few slices)
1 pandan leaf (Cut into thirds so that it fits in the cooker)
1/2 small shallot (sliced)
1 teaspoon of minced garlic (finely chopped; more will be more fragrant)
Chicken stock powder
Olive oil 1 tbsp

To marinate chicken overnight:
1 teaspoon of sesame oil
1 tablespoon of light soya sauce (optional)
A dash of white pepper (optional)
Pinch of salt (optional)
Garlic (optional)
Ginger (optional)
(For adult- Add some chinese wine if you like).

Instructions:
1. Marinate the chicken meat overnight.
2. When you are ready to cook, place the washed rice with water, ginger, pandan leaf, shallots and garlic into the electric lunch box’s larger metal tin.
3. Pour chicken stock powder into the rice mixture.
4. Arrange the marinated chicken on top of the rice.
5. Cook for 30 minutes. Add an egg if you like.

Note:
1. Can include some goji berries and ginger slices, chicken skin, a knob of butter for the flavour. Can opt to add in pandan leaves knots and garlic cloves too for a stronger flavour.
2. Can mix quinoa with some pearl rice for a boost of flavour.
3. Just a few drops of sesame oil and Shaoxing rice wine on the steamed chicken to add more flavour.
4. Can opt to marinate chicken overnight with pinch of salt, garlic, ginger, and sesame oil.
5. For adult - if you have chicken rice chilli to go along, this would be an absolute comfort meal.

Source:  Facebook; Dayre;  homemade-foods-inspiration.blogspot;  electriclunchboxmeals 

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Home-made Japanese Curry Rice

Home-made Japanese Curry
Ingredients
3 Tbsp. unsalted butter
4 Tbsp. all purpose flour
1 Tbsp. curry powder
1 Tbsp. garam masala

Instructions
1. Melt the butter over medium low heat.

2  When the butter is completely melted, add the flour.

3. Stir to combine the butter and flour. Soon the butter and flour will mix. Do not stop stirring because the roux will easily burn.

4. After 20-30 minutes, the roux will turn to light brown color. Add the curry powder and garam masala.

5. Cook and stir for 30 seconds and remove from the heat.

Note:
If you don't use it immediately, let it cool in an airtight container with lid and store in refrigerator for a month or freezer for 3-4 months.

Electric Lunch Box Curry Rice

Ingredients:
1/2 packet of boneless chicken thigh. (Skin removed and sliced into chunks. Marinate overnight with a teaspoon of sesame oil, tiny pinch of salt and pepper)
1/4 carrot, peeled and chopped into small chunks
1 potato (Potatoes oxidize very quickly when peeled/cut. So do this only when you are about to cook. If your office pantry doesn’t have knives/peelers then you may substitute this with other vegetables. I reckon broccoli will do fine too!)
2 cubes of Japanese Curry or homemade curry sauce

Instructions:
1. . When you are ready to cook, peel potato and slice into small chunks. The smaller it is, the faster it cooks.
2. Place the potato & carrot chunks into the electric lunch box’s larger metal tin. Pour in some hot water, just enough to cover the vegetables.
3. Fill the electric lunch box heater compartment 1/2 full with hot water. Place the larger metal tin in, cover and let it cook for 15mins.
4. After 15 mins, the vegetables should be almost cooked. Add the marinated chicken chunks and let it cook for another 15 mins. If you are having the curry with rice, you may start cooking the rice in the electric lunch box at this point.
5. After the next 15 mins, stir in the Japanese curry cubes. If the consistency is too thick, add a little hot water and stir. Eat this hot! (=


Source:  justonecookbook.com;  Facebook; electriclunchboxmeals 

Mee Suah with Miso Fish Soup

Ingredients:
(Serves 2 meals)
1 bunch organic mee suah
1 small ikan tenggiri cut
1 medium potato, chopped
1 small carrot, chopped
2 fresh shittake mushrooms, cut into slices
Water, enough to cover ingredients
1 teaspoon organic miso paste

Instructions:
For this meal, used 2-tier Electric Lunch Box to steam-cook both soup and mee sua, in separate tiers, at the same time

For the soup: Put everything (except miso paste) into the stainless steel container and place it at the bottom tier of the electric lunch box. Turn on power and steam-cook for about 40 minutes.

For the mee suah: Pour hot water over mee suah and steam-cook on the top tier for about 20 minutes. Remove once done and let the soup to continue cooking till the 40-min mark.

To serve, mix mee suah with soup. Let cool for 10 minutes, then stir in miso paste before eating.

Source:  joycescapade.com 

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ABC Chicken & Mushroom Soup

Ingredients:
(Serves 2 meals)
1/2 hormone & antibiotics-free chicken carcass
1 large Russet potato, chopped
1 medium carrot, chopped
1 medium celery stick with leaves, chopped
1 medium red onion, chopped
3 fresh shiitake mushroom, sliced
Water, enough to cover ingredients

Instruction:
Put everything into the stainless steel inner pot of a thermal cooker. Cook over medium-high heat at the stove for 30 minutes. Then, off the heat and transfer the inner pot into the thermal cooker, close the lid, and let it stay inside for another 30 minutes to an hour.

Source:  Joycescapade.com 

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Chicken Drumstick Soup with Goji Berries (served with steamed mee suah)

Ingredients:
(Serves 2 meals)
1 bunch organic mee suah
1 chicken drumstick, trim off most skin
1 tablespoon goji berries, soaked overnight, drained & rinsed
4 pitted dried Chinese red dates, soaked overnight, drained & rinsed
1 handful baby carrots, chopped
Water, enough to cover ingredients

Instructions:
For this meal, used 2-tier SEED Electric Lunch Box to steam-cook both soup and mee sua, in separate tiers, at the same time

For the soup: Put everything into the stainless steel container and place it at the bottom tier of the electric lunch box. Turn on power and steam-cook for 1 hour.

For the mee suah: Pour hot water over mee suah and steam-cook on the top tier for about 20 minutes. Remove once done and let the soup to continue cooking till the 1-hour mark. Add 2 teaspoons VCO to the mee suah and mix well before packing in a thermal food jar.

Source:  joycescapade.com 



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