OFM’s classic cookbook: Sri Owen’s The Rice Book | Food | The GuardianThe launch itself was a wonderful rush of emotions, that odd feeling you get when you finish school: excitement, relief and also a bit of wistful nostalgia at closing a chapter of your life. I can only imagine the feelings a new mother goes through; and while I can hardly compare me writing a book to the miracles of childbirth— I felt very much like a proud mama holding Chicken and Rice in my hands after months of labour sorry to be dramatic. My journey from blogger to cookbook author. This one is a delicious adaptation of the Thai spit-roasted classic, tweaked for the grey wet British weather and served with a fragrant green stuffing— a killer-breath combination of coriander, garlic, and lemongrass. Buy Chicken and Rice on Amazon. Huge congratulations, dear Shu, once more!!!! We are all proud of you!
One-Pot Chicken and Rice Recipe
This clay pot chicken rice is so addictive! Beyond the greatness of the tender and moist chicken, the rice absorbs all the extract from the mushrooms and chicken grease, and is then seasoned with oyster sauce. It is SO good! My recipe teaches you the easiest way to create a super flavorful one-pot dinner without a clay pot or rice cooker. The term generally refers to rice with marinated meat and vegetables, cooked in one pot, then drizzled with a flavorful sauce. A perfectly cooked claypot rice has a great flavor of all the ingredients, with nicely crisped rice on the bottom of the pot.
Hands up everyone who would make fried rice more often but you never seem to have day old cooked rice when the craving hits? With the added bonus of a tasty Asian marinated chicken AND veggies to make a complete dinner in one pot! This One Pot Chinese Chicken and Rice starts off with a simple Asian chicken marinade that doubles as the sauce to flavour the rice.
which thomas merton book to read first
Why this recipe
B efore I had kids, in the late s, I was a far more ambitious cook than I am now. But I had a secret. My idea of rice cookery was boiling it hard in a surplus of salty water, as if it were pasta. I was only rescued from my fear of cooking rice when a kind friend urged me to read The Rice Book by Sri Owen, which had been published a few years earlier, in When I lifted the tea towel and saw a pan of perfectly fluffy white grains, my heart surged with pride. For a moment I was disappointed to see a crust at the bottom of the pan until I read the section in the book where Owen writes that in many cultures this rice-crust is considered the best part.