CHICKEN RICE WITH SWEET CORN
(PRESSURE COOKER)
This evening, dinner is for Justine and myself. Bryan is outstation. Being a Sunday, a lazy day, I'm thinking of just using the Pressure Cooker to prepare a one-pot meal. No hassle. Very easy. A kindergarten project. Just toss whatever You wanna eat, into the pot.
3 simple steps :
1. Saute Ingredients
2. Add In Rice & Vegetables
3. Add Water
1. Saute Ingredients
Saute garlic (smash whole), onions (slice)
and ginger (slice) in sesame seed oil.
Add cumin seeds and mustard seeds
for a more spiced-up, aromatic fragrant.
Add half a cube of mushroom stock (no msg).
2. Add In Rice & Vegetables
white rice, chicken, sweet corn, carrots.
add seasalt and pepper.
3. Add Water
Add some filtered water till about covering the contents.
I'm adding a strip of dashi kombu (seaweed)
to give a lil seasoning to the rice,
apart from providing nutrients.
Close Lid. Turn on flame.
Let the Pressure Cooker do the rest.
Say HeLLo to dinner! :D
Man, the rice is super-tasty and the texture is just about right, moist but not soggy. Quite a fluke shot on my part here, I must confess. I normally don't get that right at all. Ask Bryan.
Today I learned that :
When in doubt about how much water to add,
add LESS. Not more.
add LESS. Not more.
Just don't tell any chefs I said that, please.
We're talking kindergarten level of cooking here.
The chicken is absolutely tender - and sweet. Can that be right? Can the chicken be sweet? It kinda IS. Maybe it's because of the sweet corn, I really don't know. By the way, normally I would cut the kombu in strips (length-wise) and just use it as garnish. Tonight, it's lazy night. We are tearing it into 2 and chewing it whole with the super-yummy rice. :D
Yes, of course, You have to eat with your fingers.
How would You hold the corn if You don't. :D
Time of Posting : 11:02am (MON)
