Some dinners do not need many pans or a careful presentation. Mushrooms and chicken slowly give their flavor to rice, and a little scallion or peas after the lid comes off is already a warm pot of food. No claypot at home? Use a lidded heavy pan or rice cooker and adjust for the equipment you have.
What you need
- 1 to 2 portions of rice, rinsed as you normally do
- Boneless chicken thigh, fresh or dried shiitake mushrooms, and peas or another vegetable you enjoy
- Ginger, scallion, a little soy sauce, black pepper, and water or stock
- Optional diced carrot, corn, or a seasoning you like
Let one pot simmer
- Cut the chicken into pieces and season simply with ginger, a little soy sauce, and black pepper. Set aside utensils that have touched raw chicken.
- Place the rice and its usual amount of water in the pot, then layer the mushrooms and chicken on top. Cover and cook for the timing that fits your pot.
- Near the end, add peas, diced carrot, or corn. Continue until the chicken is fully cooked and the rice is tender.
- Let the pot rest briefly off the heat, then finish with scallion. Add a simple green vegetable on the side if you want one.
Use your own pot and preferences
This is not a template that must be “complete.” Mushrooms can become another variety, peas can become bell pepper or greens, and people who do not eat chicken can use a suitable cooked soy food or something else. Rice, chicken, mushrooms, and vegetables are only the starting point for the pot.
Food-safety note: Cook chicken thoroughly, and do not use knives, boards, or utensils that touched raw chicken directly with cooked food. For food you are saving, portion it into shallow containers and refrigerate within 2 hours of cooking; reheat thoroughly before eating.
Would you add peas, carrots, or a little corn to this pot?
Source
FoodSafety.gov: thorough cooking and prompt refrigeration
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