Steamed Chicken Rice using the electric lunch box

Made an easy steamed chicken rice with my electric lunch box.

For recipes, please pop over to my electric lunch box recipes blog.

Step by step video on how I cooked the steamed chicken rice using the electric lunch box.

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Emperor Herbal Chicken using the slow cooker

Recipe

1 chicken

1 packet Emperor Herbal Chicken (any brand - I used Seah Emperor Herbs Chicken)

There's instruction on the packet of the spice on how to cook the chicken, normally they would steam the chicken

I decided to cook it using the slow cooker.

I rubbed the spices all over and inside of the chicken and placed it inside the slow cooker and set it on HIGH and cook for about 3 hours. No need add any water, the moisture will produce some gravy.

Very easy and so tasty and yummy.

Step by step on how to cook the herbal chicken in slow cooker.

Steamed Chicken with pumpkin and steamed egg with white baits using the electric lunch box

My electric lunch box is really very useful, I just prepared the ingredients and the electric lunch box do the cooking.

Step by step on how I steamed chicken with pumpkin and steamed egg with white baits using the electric lunch box.

Chicken Rendang using the slow cooker

Making full use of my slow cooker, normally we cooked only soup or porridge using the slow cooker, now I making use of the slow cooker to cook other dishes.

Today, I used it to cooked Chicken Rendang, was really easy and good. For those who find the steps too complicated or messy, can just throw all the ingredients into the slow cooker and let the slow cooker do the cooking but I prefer to stir fry the ingredients for better flavour.

For the non slow cooker method of cooking the Chicken Rendang, refer to my other post.

Ingredients, 1 packet of instant Rendang Paste (available at supermarket), half chicken (cut into bigger pieces),tomato,onion,potatoes,100 ml coconut milk.

Placed the peeled and cut potatoes (dont cut too small pieces) at the bottom of the pot.

Brown the chicken parts on both sides (so chicken will not be too wet from all the washing-do wash the chicken with salt rubbed all over to remove any chicken smell).

Transfer the chicken to the pot.

Stir fry the cut tomato and minced onion till fragrant and add the instant rendang paste.

If the paste is too dry, add just a little water to mix it.

Transfer all to the pot.

Add 100 ml coconut milk into the pot. At this point can add some roasted coconut shreds (but I forgot to buy so omitted it). Cook on high for about two and half hours, not too long , otherwise the chicken and potatoes will break into pieces. Halfway through cooking, turn the chicken over and continue cooking, avoid keep opening the lid as it will affect the cooking time.

After two and half hour, the chicken rendang is ready and smell good, gravy formed at the botom of the pot (no water added, only coconut milk), goes well with rice.

Step by step on how to cook Rendang Chicken using the slow cooker.

Chicken with white fungus and quail eggs soup

Cooking the Chicken with white fungus soup with the slow cooker is very easy.

Ingredients: 500 gm chicken (I used breast part),4 to 5 red dates (without pitts),handful of wolfberries, handful of north and south apricot slices (available from chinese medical shop, some called them almond slices),2 white fungus and salt to taste

Soak the white fungus till fully expanded and separately soak the wolfberries too.

When the white fungus expanded fully, cut the centre hard part and throw it away, cut the rest of the fungus to smaller pieces.

Blanched the chicken and throw the water away, refill with about 1.5 to 1.7 litres of fresh water.

Add in the red dates, apricot slices (good for curing cough and phelgm), white fungus, boil for a while before transferring to the slow cooker.

Cooked on high for 3 and half hours. After cooking for 2 and half hours, add the soaked wolfberries (drained the water away).

Optional: Boiled some quail eggs and add into the soup too. At this point, taste the soup, and add salt to taste.

Continued to boil for another 1 hour (total 3 and half hours)

The soup is really tasting and soothing, good for those with dry throat, cough and phelgm.

Video on step by step on how to cook the soup using the slow cooker.

Chicken Tonic Soup using slow cooker

Been a long time since I used a slow cooker to cook tonic soup. Bought this ready packed chicken tonic spices from supermarket. Can get any brand.

Instructions on the back of the packet.

The different herbal spices. Rinse all the herbs except the bag of spices (looked like tea bag).

I used chicken breast (500 gm), removed the skin, washed and blanced them. Throw the water away and refilled with fresh water.

Add all the herbal spices.

Boiled them for a while and transfer to the slow cooker(See video)

Cooked on high for 3 hours or slow/auto for 5 to 6 hours.

Finally after 3 horus, my soup is cooked and the whole kitchen filled with nice herbal aroma.

Video on step by step on how to cook Chicken Tonic Soup using the slow cooker.

Cooking Seah Emperor Herbs Chicken Spices using slow cooker

Bought a new Takahi Slow Cooker, I always thought slow cooker are for cooking porridge and soup only, realised we could roast or stew using the slow cooker, hahaha , learn all these from You Tube.

Decided to roast/stew chicken using Seah Emperor Herbs Chicken Spices in the slow cooker. The instructions on the back of the packet required steaming the chicken for two and half hours wrapped in the plastic and aluminium foil provided. I did not use the plastic and aluminium foil provided as I was cooking the chicken in the slow cooker.

Rub the chicken with spices all over and the inside too.

Optional, add mushroom, carrots, chestnuts, etc

I placed the carrots, at the bottom of the pot (see video) , then placed the chicken over the carrots. I forgot about my mushroom but added them later part in the cooking. No need to add any water.

Covered the pot and cooked high for 4 hours, if auto cooking or low, need about 6 to 8 hours.

Do not try to open the lid so often as it might affect the cooking time. I cooked for four hours on high but as I was still busy with my housework, I switched to auto for another half an hour.

Some gravy formed in the pot, did not add any water at all. The chicken was so soft and tender that the wings and drumstick fall apart as I was scooping from the pot to the serving bowl. I did some cosmetics and placed all the falling parts and make it presentable hahaha. Was so good and the chicken tasted so soft.

Video on how to prepare and cook the chicken in slow cooker

Home Cooked Rendang Chicken

Today, I cooked Rendang Chicken again using Sheen Instant Rendang Paste, the instructions were behind the packet. Can substitue the coconut shreds with breadcrumbs if you are health conscious.

For photography purposes, I arranged the food for one person set hahaha.

Roast Chicken Drumsticks

Decided to roast some drumsticks and vegetables today.

First to marinate the drumsticks with some rosemary leaves and Masterfoods Roast Chicken Seasoning and some salt. Just rub onto the drumsticks. Best result is to make some cuts on the drumstick and marinate for at least three hours or so.

I decided to boil the carrots and potatoes first and roast together with the drumsticks, otherwise the vegetables will be very dry and hard. Use a fork to poke the carrots and potatoes to test for the softness or to your preferred texture.

Roast the drumstick at 220 degrees celsius for about 30 mintues and then change to 190 degrees celsius for another 15 minutes.

I got the recipe inspiration from annieliciousfood's blog.

Rendang Chicken

Nowadays easy to cook with all these ready sauces. Although sometimes I wish I could grind my own ingredients, I always have extra fresh ingredients and spices,etc left over and dont know what to do with them lol. So these ready sauces really solves my problem.

I bought the Instant Rendang Paste (Sheen Supply Brand) from NTUC Supermarket(Cold Section), was to cook rendang chicken with it.

Was pretty easy to cook it cause the instructions behind the packet was easy to understand.

I used only half chicken (about 640 gm instead of whole chicken) cause I wanted to add some potatoes to it, 100 gm coconut milk (I used kara brand), 100 gm coconut shred (easily available in NTUC Supermarket-Cold Section)

I added some onions and tomatoes (optional)

Firstly, I dry fry the coconut shred till brown and set aside.

Heat some oil in the wok and stir fry the onion till fragrant and add the rendang paste. Stir fry till fragrant and add the chicken meat and potatoes, fry them for about 5 mintues.

Add about 500 to 600 ml of water and let it boil.

On boiling add the coconut milk and let it boil and simmer for about 30 to 40 minutes.

When the gravy is thicken and potatoes soft, I scoop a small portion of the gravy and potatoes up in a bowl, cause my sons love to have some gravy to go with his rice. (This is step is optional if you do not add potatoes.)

Add the coconut shreds and mix together with the chicken till the gravy dried up.

Served hot with rice - yummy.