Tag Archives: low-energy cooking

Chinese Clay Pot Chicken cooked in a Thermal Cooker

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Chines Clay Pot Chicken and Rice cooked without power in a thermal cooker.

Chinese Clay Pot Chicken & Rice

This delicious and aromatic Chinese Chicken Rice isa comforting dish made even easier with the use of a thermal cooker! Thechicken is marinated in a flavourful mixture of oyster sauce, soy sauce, ricewine, and sesame oil, then cooked with Chinese sausage, ginger, mushrooms, andfragrant rice. The thermal cooker ensures the dish stays warm and cooks toperfection with minimal energy.
This recipe is perfect for busy families, campers, boaters,or anyone looking for an effortless yet tasty meal. The chicken is tender, therice is full of flavour, and the best part is you can set it and forget it!Whether you're on the go or at home, this dish will satisfy your cravings forclassic Chinese comfort food.
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Ingredients
  

The Marinade

  • 2 tsp sugar
  • 2 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tbsp rice wine
  • 1 tbsp sesame oil
  • 2 tbsp spring onions sliced
  • 1/2 tsp corn starch

The Main Ingredients

  • 25 g dried shiitake mushrooms soaked in warm water for about 30 mins
  • 900 g chicken thighs skin and bones removed
  • 2 tbsp vegetable oil
  • fresh ginger cut in batons
  • 2 cloves garlic minced
  • 175 g Chinese sausage
  • 900 ml chicken stock
  • 1 tbsp dark soy sauce
  • 400 g easy cook long grain rice

Instructions
 

Step 1: Make the Marinade

  • In a bowl, combine the marinade ingredients to create the marinade:
  • Mix well, ensuring the sugar and cornstarch are fully dissolved. Add the chicken pieces to the marinade, ensuring they are evenly coated. Cover and refrigerate for at least 2 hours, but for the best flavour, leave it overnight.

Step 2: Cook the Dish

  • Heat the Inner Pot:
  • Place the inner pot on medium heat and add 2 tablespoons of oil.
  • Sauté the Aromatics and Sausage:
  • Add the Chinese sausage and sliced ginger to the pot. Sauté for 4 minutes until the sausage releases its oils and the ginger is fragrant.
  • Cook the Chicken:
  • Add the marinated chicken pieces to the pot, allowing them to brown lightly. Pour in the chicken stock and stir to combine.
  • Add Remaining Ingredients:
  • Stir in the mushrooms and 1 tablespoon of dark soy sauce. Bring the mixture to a boil, stirring occasionally to ensure even cooking. Let it boil gently for a few minutes.
  • Add the Rice:
  • Stir in the rice, ensuring it's evenly distributed and submerged in the liquid. Bring the pot back to a boil and let it simmer for 2-3 minutes.
  • Transfer to the Thermal Cooker:
  • Place the inner pot into the insulated outer pot. Close the lid securely and leave it to cook in the thermal cooker for 2-3 hours. For longer journeys or meal prep, the dish can remain in the cooker for up to 5-6 hours, retaining heat and flavour.

Step 3: Serve and Enjoy

  • Fluff the rice gently with a fork, ensuring the chicken and rice are well mixed. Serve hot, garnished with fresh spring onions or a drizzle of sesame oil for extra flavour.
  • This energy-saving method creates a rich, flavourful dish perfect for family meals or on-the-go adventures!

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Miss South’s Goulash cooked in a power free Thermal Cooker

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Miss South's Goulash

Miss South’s Goulash

Learn how to make Miss South’s delicious goulashusing a power-saving Thermal Cooker. This easy-to-follow recipe, adapted from“Slow Cooked” by Miss South, requires minimal cooking energy. Perfect for slowcookers as well, this hearty dish combines tender beef, smoked paprika, and flavourfulspices for a rich and warming meal. Ideal for those on the move or looking tosave energy in the kitchen!
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Equipment

  • 1 Thermal Cooker
  • Blender

Ingredients
  

  • 500 g stewing steak or brisket cubed.
  • 1 tbsp plain flour.
  • 1 onion chopped
  • 2 cloves of garlic finally diced.
  • 1 red pepper or 75g char grilled red pepper from a jar.
  • 400 g tin of chopped tomatoes
  • 4 tsp smoked paprika preferably sweet.
  • 1 tsp caraway seeds
  • ¼ tsp cayenne pepper.
  • 400 g tin of plum tomatoes
  • 500 ml hot beef stock or water.
  • 150 ml sour cream to serve.
  • 25 g chopped fresh parsley to serve
  • Salt and pepper.

Instructions
 

  • Put the meat in a suitable suitable container, add the freshly ground pepper and one tablespoon of plain flour.
  • Toss the meat in the flour and put to one side for later
  • Put in a blender the red peppers and the tin of chopped tomatoes. Add the smoked paprika, caraway seeds and cayenne pepper. Blitz until it becomes a smooth paste.
  • Put the meat into the inner pot (without heat) add the chopped onion and the two chopped garlic cloves.
  • Pour in the paste you made earlier and add the tin of plum tomatoes. Mix everything together.
  • Pour in the hot beef stock or water and mix everything together.
  • Turn on the heat and bring the inner pot to the boil.
  • Once spoiling put on the lid and continue to boil for five minutes.
  • Put the inner pot into the outer container, shut the lid and leave to cook without power for a minimum of four hours, but you can leave it longer if you wish.
  • To serve add a good dollop of sour cream and scatter with freshly chopped parsley.

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