Thursday- One-Pot Chinese Chicken Rice

1. Being a mom to an active toddler with picky palate is tiring. The struggle of feeding him never seem to end, and sometime I'm exhausted with worry. :/ I read somewhere, that a child will eat when they're hungry. If they don’t eat, they are not hungry. But that doesn't seem to ease my worry. Indeed, I'm a mom. 

2. As for the chicken dish, two words describe it best, comforting and delicious. With that, I vowed to make this meal a regular. Besides, who need to cook a fancy stuff when nobody is there to eat it. :/ Husband..cepatlah pulang...

    One-Pot Chinese Chicken Rice 

    (Loosely adapted from Donna Hay's recipe at Lifestyle Food)

    Serves 2

    Ingredients
    3 cups (750ml) chicken stock- I boiled the whole chicken with   

    ginger and garlic, then used the stock. 
    6 slices ginger-approx
    4 cloves garlic, halved-approx
    1 long green chilli, sliced
    1½ cups (300g) jasmine rice- 1 pot of rice
    4 x 125g chicken thigh fillets, halved- I used whole chicken
    4 green onions (scallions), sliced
    1 cup coriander (cilantro) leaves-omit
    soy sauce, to serve


    Method

1. Place the stock, ginger, garlic and chilli in a deep frying pan over high heat and bring to the boil.
2. Add the rice and stir once to distribute evenly over the bottom of the pan. When the stock comes back to the boil, add the chicken.
3. Cover, reduce heat to low and cook for
4. 20 minutes or until the rice has absorbed the stock and the chicken is tender. (RC's Note: I cooked till the rice is ready, then glazed the chicken with a mixture of dark +light soya sauce,honey, oyster sauce and a bit of orange marmalade, and popped it in the oven.-you'll get a crispy skin with this!) 
5. Top the chicken and rice with the onion and coriander and serve with soy sauce.