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
Posted via Blogaway
Friday, 29 May 2015
Electric Lunch Box Chicken Rice
Toddler's Pad Thai
Ingredients :
30g Organic rice noodle
1/8 Block of Organic beancurd (diced)
1 Egg (beaten)
Prawn
Chives (cut), I didn't put
Carrot (shredded)
1 Shallot (chopped)
1 glove of Garlic (chopped)
Peanut (finely chopped), I didn't add
Green bean sprouts, I did not add
Thai basil leave, I didn't add
Soup stock
Olive oil
Seasoning:
Homemade Italian tomato sauce
Dash of black pepper
A few drops of lemon juice
Instruction:
1) Put the noodles in a pot of boiling water and cook for about 4 minutes, then drain and refresh under cold running water
2) Heat the oil and fry tofu until golden brown, set aside
3) Add the beaten eggs and fry till cooked
4) Heat the oil in the same pan, add chopped shallots and garlic, saute until fragrant
5) Add in shredded carrot, stir over low heat for 3 to 4 minutes
6) Add in prawns and stir fry till cooked
7) Add the soup stock, homemade tomato sauce and black pepper, boiled
8) Add in the rice noodle, beancurd and egg, mix well and cook for about 2 minutes
9) Finally, add bean sprouts, chives and Thai basil, stir fry for 2 to 3 minutes
10) Add in lemon juice, mix well
11) Sprinkle with chopped peanuts before serve
Source: Facebook