First meal in the magic cooker - juk!
Was not feeling 100% tonight so I made juk (also known as jook, or congee) - which is kind of like an asian version of chicken noodle soup. It's excellent comfort food and also wonderful if you have a cold or flu.
So, in the inner pot (which by the way is only 2 litres), went:
Chicken stock
1 small chicken breast, diced.
A dash of soy sauce
A teeny drip of sesame oil
1/2 cup of rice
Handful of frozen peas.
Boiled it for about 20 minutes, then put it into the insulating pot for a few hours.
I put a smallish tea towel on top of the inner lid before closing it up - I think that this helped with the insulation - it reduced the amount of heat escaping around the outer lid.
It came out perfect! I'm so enthused!
I must save up and get a bigger size - I can tell right now that this little 2 litre pot is not going to cut it for the three of us :)
By the way, that was a very simple version of my usual recipe because of the tiny pot. the full version is here...
I tend to cook intuitively so all quantities are approximate...
Heat a little olive oil and sesame oil in a large saucepan.
Add half a teaspoon each of minced garlic and minced ginger to the oil, fry a short time until fragrant.
Add chicken stock to saucepan. (I used a 4 litre saucepan)
Add about 2 cups uncooked rice.
Simmer (stirring frequently or the rice might stick to the bottom) until rice grains soften and it looks kind of porridgy.
Half an hour before serving, add some diced chicken (or alteratively if your chicken is already cooked, just add it in at the end and heat through)
Add a dash of soy sauce and a dash of maggi seasoning sauce (don't worry about it if you don't have any, I just use it because it reminds me of my grandma)
Adjust seasoning to taste. (if you google some recipes you'll get an infinite number of variations)
Optional - add a handful or two of salted peanuts. If you want them to be soft, add them earlier. If crunchy, add them at the end. They can be whole or crushed, whatever. It all works out in the end.
Next time I'm going to try it with bean curd and coriander...
So, in the inner pot (which by the way is only 2 litres), went:
Chicken stock
1 small chicken breast, diced.
A dash of soy sauce
A teeny drip of sesame oil
1/2 cup of rice
Handful of frozen peas.
Boiled it for about 20 minutes, then put it into the insulating pot for a few hours.
I put a smallish tea towel on top of the inner lid before closing it up - I think that this helped with the insulation - it reduced the amount of heat escaping around the outer lid.
It came out perfect! I'm so enthused!
I must save up and get a bigger size - I can tell right now that this little 2 litre pot is not going to cut it for the three of us :)
By the way, that was a very simple version of my usual recipe because of the tiny pot. the full version is here...
I tend to cook intuitively so all quantities are approximate...
Heat a little olive oil and sesame oil in a large saucepan.
Add half a teaspoon each of minced garlic and minced ginger to the oil, fry a short time until fragrant.
Add chicken stock to saucepan. (I used a 4 litre saucepan)
Add about 2 cups uncooked rice.
Simmer (stirring frequently or the rice might stick to the bottom) until rice grains soften and it looks kind of porridgy.
Half an hour before serving, add some diced chicken (or alteratively if your chicken is already cooked, just add it in at the end and heat through)
Add a dash of soy sauce and a dash of maggi seasoning sauce (don't worry about it if you don't have any, I just use it because it reminds me of my grandma)
Adjust seasoning to taste. (if you google some recipes you'll get an infinite number of variations)
Optional - add a handful or two of salted peanuts. If you want them to be soft, add them earlier. If crunchy, add them at the end. They can be whole or crushed, whatever. It all works out in the end.
Next time I'm going to try it with bean curd and coriander...