I am really interested in sharing recipes now, and there is a good reason for this. We are at the very end of this semester and many deadlines made me alarmed. At this time of the year, a delicately cooked meal is a luxury. Easy and fast cooking meal is what I rely on now. What I am sharing today is my new favorite. It is even better than my wrap-to-go from certain aspects.
What is great about wrap-to-go is that you can prepare them in advance for later urgencies, but you still need to be physically there cooking. But with my new favorite, one-pot porridge, I can simply leave it there and have the rice cooker do all the work. During the time I am waiting for my food getting ready, I could do a 30-minute yoga routine. Two tasks done at a time. Efficient, isn’t it?
With all that being said, let’s get started with the recipe!
- Rice 40g or per porridge serving per person.
Put rice in rice cooker, add water and let it cook. Water for cooking porridge should triple the amount of water used for rice cooking.
~~Let the rice cooker heat up and we will have the other ingredients ready~~
- Chicken breast 80g or so and cut into thin slices for later use. Or you can replace chicken breast with shelled shrimps and/or mussels.
- Veggies: sliced Mushroom*6, shredded carrot*0.5, some frozen corns and peas, a little peeled and shredded ginger. Ginger here is vital. The amazing flavor all comes from this little amount of magic ingredient. If you don’t like ginger, you can simply take it out. It will still taste good but just different.
~~During our slicing and shredding, the rice cooker should be ready for the next step~~
The next step is really simple. Throw all the ingredients in and season. Nothing difficult or any skills required although there are a few tips I want to point out.
First of all, put the sliced chicken breast in first, and stir it gently so that the slices stop adhering all together. Secondly, now is time to season, add only salt and it will simply taste divine. Do add a little bit more than you usually do. The porridge is supposed to be salty. Thirdly, after put in all the veggies, do not stir it right after. It is better that you wait until the porridge is almost ready. Oh, some grounded black pepper is also something good to have.
Now, the porridge is almost ready. What it only needs is time, about 20 to 30 minutes. I have used this time slot for a yoga workout or a quick shower. Both worked out perfectly, and you don’t need to worry the porridge gets over-cooker. There is almost no such a thing. As long as it is not left there for hours, you should be fine. We have tripled the water usage, remember?
Given it time and a gentle stir, the porridge now gets thicker and smells absolutely great.
Time to eat!! Clink clink!!