Servings: 1 adult and 1 child
Marinated 2 deboned chicken thighs with Maggi soy sauce, some black pepper sesame oil, some thyme, worcester sauce and some ginger and garlic powder. (Leave them in the fridge overnight)
1) Pour 100 ml (almost 3/4 cup) of rice into the rice cooker, briefly rinse them and drain off the water.
2) Add 40 ml of Meiji white milk (healthier than cream) (cannot add too much milk because the chicken thighs will produce juices which will make the rice soggy)
3) Season the rice with some salt and black pepper.
4) Add in a small cube of butter.
5) Lastly. place the 2 marinated chicken thighs on top of the rice. I also added in some carrots.
Press "Cook" and the rice and chicken will be done in 30-40 min. Ta-da......here's your flavorful rice and chicken meat all settled together.
To prepare the baked rice, scoop the rice into the baking dishes. Shred the chicken meat and place them on top of the rice.
For my hubby's bento, I made a well in the center and crack an egg in. Spread the cheddar and mozzarella cheese by the side.
For my boy's baked rice, I put a piece of baking paper at the bottom so that it's easier to transfer to his lunchbox.
Hubby's set - Make a well and crack an egg in |
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