Claypot rice, the stainless steel version

I thought of buying the Emile-Henry flame top brassier just to make this dish. But I have too many pots already. I don't know how to sneak another pot into the kitchen without my husband finding out. So I try making the dish in my All-Clad 3-quart cassoulet. It is not bad, the bottom brown bits are the best.

Ingredients

2 chicken breasts cubed

Marinate for chicken
4 tablespoons of sweet soy sauce (ketchup manis)
1/2 cup Chinese cooking wine
2 clove garlic minced
1 inch ginger minced
1 teaspoon salt
2 tablespoons corn starch
1 teaspoon sugar

3 cups jasmine rice
4 cups chicken stock
Chinese sausage
Dry shiitake mushroom, hydrated

1. Marinate the chicken for a least 2 hours.

2. Heat vegetable oil in pan. Add sliced Chinese sausages and fry until oil rendered from the sausages.

3. Add the chicken together with the marinade. Add the shiitake mushroom and jasmine rice. Stir to combine.

4. Add chicken stock and cook until the rice is done. Check periodically, you might have to add more chicken stock.

5. Taste the rice and adjust seasoning with salt.

Ginger Sesame Chicken with Rice

Ingredients

Two chicken breasts sliced

Ginger sesame marinade
1 tablespoon of minced ginger
1 teaspoon of sesame seed oil
2 tablespoons of sugar
1/2 tablespoon of tamari
2 cloves of garlic minced
1 teaspoon of salt
4 tablespoons of mirin
1 1/2 tablespoons of cornstarch
juice of half a lemon
pinch of pepper

Chicken stock and splash of mirin to deglaze the pan

Note: I minced the ginger and garlic with a microplane.

1. Marinate chicken overnight in the fridge.

2. Heat oil in pan, lay chicken slices in single layer and sear both side.

3. To create a sauce, deglaze pan with chicken stock and mirin and season with salt and pepper.

4. Serve with hot rice and garnish with cilantro and chilli.

Chicken Nuggets

My children love these homemade chicken nuggets.

Ingredients
1/2 lb minced chicken
1/2 avocado
1/2 medium carrot
handful of spinach leaves
1 egg
1/2 clove garlic minced
1 tablespoon minced onion

Panko for coating

1. Put all the ingredients in a blender and mix until a smooth paste is formed.

2. Form a nugget with 1 spoonful of paste and coat the nugget with panko crumb.

3. Heat oil in pan and pan fry the nugget.

Note: if the paste is too moist, use half an egg.