I am lazy by nature, very lazy.

If I were to choose something to describe my laziness, it’s probably snake. Yeah, I am kind of like a snake. I don’t like to move around too much, unless I really have to, for example: when I have to eat or when nature calls.

My perfect way of spending time is just to sit around and do nothing. In my opinion, being idle is one of life’s greatest luxuries. Sitting around, lying about, curling up in a ball on the couch, in the bed, just do nothing. Well, throw in some day dreaming here and there…you get the idea.

But I feel lazier than usual recently. I must have been bitten by a giant lazy bug–I am lethargic, unmotivated, sluggish, and blah.

My laziness has affected my daily rituals; I haven’t mopped my floor for two weeks, haven’t cleaned the kitchen countertop in the last three weeks, haven’t vacuumed since last month. (Yeah, my house will soon become a natural habitat for Spiderman as cobwebs are popping up everywhere.)

Perhaps it’s just the hot hot summer. The heat drains energy and vitality, plus summer beckons outdoor activities. So, I spend less time in the kitchen and more time outside having fun (which I should be)…

I still cook, but I cheat a lot, such as this claypot chicken rice without claypot. I love claypot chicken rice but I am too lazy to cook it from scratch.

So, for convenience purposes, I used rice cooker. Why not? Who has time to stand there in front of the stove and wait for eternity for the chicken rice to cook in the claypot while there is a do-it-all-by-itself rice cooker? Duh. I have better things to do outside of the kitchen.

I am going to enjoy this summer and take things slow. So be prepared to get one or two posts a week from me. Be rest assured, even though I am lazy, I never sacrifice taste or authenticity when it comes to my cooking.

OK, I just got lazy again, so I will have to share my claypot chicken rice recipe later. *wink*

How Many Calories Per Serving?

This recipe is only 565 calories per serving.

What Dishes To Serve with this Recipe?

For a wholesome meal and easy weeknight dinner, I recommend the following recipes.

Yong Tow Foo (Yong Tau Fu)

Chicken Mushroom Stew

Fish Ball (Steamed Fish Balls with Bean Curd Sticks)

Braised Pork Belly (Dong Po Rou/东坡肉)

Yield: 4 people

Claypot Chicken Rice without Claypot

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Claypot Chicken Rice (without Claypot) recipe - I love claypot chicken rice but I am too lazy to cook it from scratch. So, for convenience purposes, I used rice cooker.

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Ingredients

• 1 skinless chicken breast and 2 chicken drumsticks
• 2 cups rice
• 1 tablespoon cooking oil
• 3 inches (6 cm) ginger, peel the skin and chop into thin strips
• 6 shitake mushrooms, soak in hot water for 30 minutes and cut into halves
• 1 stalk scallion, chopped
• 1 piece salted fish, cut into small pieces
• 2 Chinese sausage, sliced, optional

Chicken Seasoning:

• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 1/4 teaspoon chicken boullion powder
• 1/2 teaspoon corn starch
• 1/2 teaspoon sesame oil
• 5 dashes ground white pepper
• 1/4 teaspoon sugar
• 1 tablespoon shaoxing cooking wine (or rice wine )

Rice Seasoning:

• 2 teaspoons cooking oil
• 2 tablespoons soy sauce
• 1/2 tablespoon dark soy sauce
• 1 pinch salt

Instructions

1. Chop the chicken breast and chicken drumsticks into pieces.
2. Add the Chicken Seasoning and mix well. Marinate for an hour in the fridge.
3. After the chicken is marinated for an hour, rinse and clean the rice in a rice cooker as if you are making steamed rice.
4. Add the Rice Seasoning into the rice, stir to combine well. Start cooking the rice.
5. Heat up a wok with the cooking oil. Add in the ginger, then follow by the chicken and shiitake mushrooms.
6. Quickly stir fry the chicken until the surface turns white and half-cooked. Add in the chopped scallion, dish out and set aside.
7. Deep fry the salted fish and set aside.
8. Add the chicken into the rice cooker when the rice is almost dry (about 7-8 minutes) and continue to cook until rice is completely cooked.
9. Leave the rice cooker on "Stay Warm" for 15 - 20 mintues before serving.
10. Top the chicken rice with fried salted fish and serve immediately.

Nutrition Information

Yield

4

Serving Size

4 people
Amount Per Serving Calories 565Total Fat 15gSaturated Fat 4gUnsaturated Fat 0gCholesterol 44mgSodium 1576mgCarbohydrates 80gFiber 2gSugar 1gProtein 22g