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With images of huge stockpots boiling over and becoming chained into a hot stove and oven for hundreds of hours at the end, it’s no surprise that many people stay away from the idea of cooking food for big audiences with more tenacity than they prevent being last at the supper line.
The great news is that it doesn’t have to be the frightening proposition that all these make it out to be. In regards to cooking for a large audience, the preparation phase is easily the most crucial. You definitely need to plan your dishes when ingesting a massive group of people. This goes far beyond the idea of spaghetti or fried chicken as the meals you are planning. You need to know how many servings you’ll need. While clearly you will don’t know how hungry people will be or who will consume just how much when it comes to cooking for a big audience it’s a fantastic idea to always plan for a couple of added mouths if some need a bit more than you can believe (you might want to double servings for teen and college aged men that will be dining).
You want to understand at least a overall number of portions to prepare and fix your recipe so as to accommodate those requirements. Some people find it much simpler if they could double or triple recipes rather than scaling them into specific serving sizes. If this works great for you then by all means integrate this clinic when cooking for crowds. 1 thing you must be aware of is that you will need to include so as to produce the meal you are planning.
Having the proper ingredients and the proper quantities of ingredients is far more important in bulk recipes than it’s often necessary in smaller recipes as there is less leeway when it comes to producing the proper consistency. You should keep this in mind when making purchases for your own cooking for a large crowd event.
This might mean that rather than cooking one really huge bowl of lasagna for a double sized sized audience, they’d instead cook three normal sized pans of lasagna. This accomplishes two things really and can be something you might wish to keep in mind regardless of the additional time spent in the kitchen.
First of all, even if something goeswrong just 1 third of the meal is in shambles instead of the whole dinner. Second, you have a better possibility of finding consistency issues before the baking starts if you are using dimensions and cooking containers which you’re familiar with and comfortable using. It is always wisest to find errors and omissions sooner rather than later when it comes to cooking as very few ingredients could be properly added after the fact.
While cooking for audiences may send some into dizzying charms together with heart palpitations it helps if you take a few deep breaths, sit down, plan your menu, then plan your meals, create a listing of your ingredientsand cook in a manner that’s comfortable for you. If you would rather get it all over with in one fell swoop, then by all means do just that. If you are more comfortable making several dishes of family favorites then that is likely going to be the most suitable course of action so as to satisfy your big crowd cooking requirements.
Most of all you should remember when searching for audiences is that you might have just made yourself a well-deserved night away afterwards. Cooking for audiences is time consuming and should be approached when well rested (if that is even possible) for the best outcomes. There is something which is actually very satisfying about knowing you have fed a bunch and fed up well.
When you have just a couple of campers and are looking for some very simple camp cooking, try the easy and quick technique of tin can cooking. All you will need is a fresh tin can – a 1 gallon size can works well. Your source of warmth can be a small campfire, or if wood burning is illegal, a little buddy burner will work well, which can be located at sporting good stores or online. Place your meal in the tin can and just warm the contents of your can over a fire. You’ll have a hot meal ready in minutes. This technique works great for sauces, beans and poultry.
A more time-consuming pub cooking technique that also produces delectable food is pit cooking. It’s also a wonderful camp cooking system if you are using a dutch oven or cast iron cookware. Pit cooking calms your meals by heating rocks and coals which are buried in the ground. As the stones cool , their emitted heat cooks the meals. To pit cookfirst dig a hole that is about three times larger than your own cookware. Line the pit with rocks and construct a fire in the middle. When the fire has burnt rapidly for approximately an hour, push the hot coals and rocks into the middle. Layer your wrapped food or covered skillets in addition to the stones and coals and put on top. Following a couple of hours, you will have some delicious camp food to enjoy.
We hope you got benefit from reading it, now let’s go back to lunchbox mealsʕ·͡ᴥ·ʔ: singaporean chicken rice recipe recipe. You can cook lunchbox mealsʕ·͡ᴥ·ʔ: singaporean chicken rice recipe using 12 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to cook LunchBox Mealsʕ·͡ᴥ·ʔ: Singaporean Chicken Rice Recipe:
- Take leaf Pandan
- Use Salt
- You need 1 Chicken Stock
- Take 6 Cloves Garlic
- Use Chicken (any amount that you need)
- You need Cucumber
- Prepare Rice
- Use Sesame Oil
- You need 1 Ginger
- Prepare Spring onions
- Use Chinese Coriander
- Prepare Hanjuku Eggs(Optional) Recipe is in my recipe list ･ᴗ･
Steps to make LunchBox Mealsʕ·͡ᴥ·ʔ: Singaporean Chicken Rice Recipe:
- Firstly prep the chicken for steaming.. rub the chicken with pinch of salt. Put the chicken on a plate together with 2-3 cloves of Garlic, Spring onion, some Ginger slice.
- Start to Boil some water in a pot or pan that fits the size of your chicken. After the water starts boiling, lower the heat down to 100°C.. Carefully place the plate (prepared in step1) into the pot/pan elevated above the boiling water. Cover the lid and let it steam for 25-30mins.
- After steaming, remove the chicken from the plate so that the we can drain out the sauce into a separate bowl and set it aside.
- Using a pan, add some Sesame Oil to warm it up a little before pouring in some Rinsed but uncooked rice(please take note of the amount of rice in cups), throw in the Chicken stock,rest of the garlic cloves and ginger slices and start frying the raw rice until most of the moisture are evaporated. (roughly 10mins).
- Pour everything from the frying pan into the rice cooker, add in the pandan leafs together with the “sauce” we set side (step 3)from steaming the chicken into the rice cooker
- Add in the desired amount of water for your rice. ratio is 1cup of rice : 1 cup of water. Start the rice cooker and let it do it’s job ･ᴗ･
- When it’s done, remove the pandan leafs, garlic cloves, ginger from the rice and give it a good mix and your chicken rice is done.
- Fill up the Lunchbox with the fragrant chicken rice. Slice up the chicken into desired chunks and lay it at the side together with cucumber slices and hanjuku egg(Optional) and garnishing the dish with Chinese coriander(Optional but would recommend)
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