My One Pot Wonder - Chicken, Bok Choy & Mushroom Fragrant Rice

I had a severe attack of Monday-itis. Yes this is a day where you wished you could've just stayed home, sleep in and not have to do anything at all. I was still feeling it at 5:30pm! When I bumped into a friend of mine while I was leaving the office, she noticed right away that I was affected by good ole "Monday-itis". It certainly didn't help when, at 4:30pm, I had this guy standing next to me talking to his colleague who's sitting on my right in an ever so boring monotone voice for half an hour!! It could not have happened at the worst time - 4:30pm - when you're already sleepy and you are trying to keep yourself busy and entertained for another hour before you could leave work. That voice..that monotone voice…nearly made me fall asleep on my keyboard and hit the zzzzzzz key.

I was bored and tired. I needed some form of entertainment so I started thinking about what I could cook for dinner tonight. Being a little tired doesn't help when you are trying to be creative. So, stuff it, I just want to cook up a nice dinner, something that didn't involve alot of cooking or washing up. That's where my rice cooker came in and did its job tonight.

What better way to cook a meal than to dump everything in a pot and let it cook itself? So that's what I let my rice cooker do for me tonight. When you hear that "click" sound coming from the rice cooker. it's telling you that "Yes, your food is ready & I'm keeping it warm for you".

I'm calling this my one pot wonder - my Chicken, Bok Choy & Mushroom Fragrant Rice. It looks a little like risotto...Chinese style :)

Here how it was made.


Chicken, Bok Choy & Mushroom Fragrant Rice
(serves 2)

1 cup jasmine rice
375ml chicken stock
200g chicken (breast or thigh), chopped into bite sized pieces
6 mushrooms, sliced
1 bunch of bok choy, chopped into small pieces
1 tsp minced ginger
1 handful basil leaves, chopped roughly
2 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp Chinese wine
Salt & Pepper to taste

- Marinade the chicken pieces with oyster sauce, light soy, dark soy and Chinese wine for half an hour
- Rinse the jasmine rice in the rice cooker
- Fill the rice cooker with chicken stock
- Add in the marinated chicken pieces, ginger, mushrooms and bok choy in the rice cooker
- Cook until the rice cooker signals that that rice is ready
- Add salt and pepper to taste
- Add in the roughly chopped basil leaves. Stir into the rice and cover the lid for 5 mins so that the basil infuses throughout the rice.
- Serve immediately.