It’s getting cooler after dusk and I have made warm and comfy pot rice more often, Cantonese pot rice mostly, such as Cantonese sausage rice, shiitake mushroom and chicken rice, pork ribs rice, or beefcake rice. Besides Cantonese style pot rice, I also love to use non-Chinese seasoning and other rice cooking technique.
This herby chicken rice is more like a western-Indian rice recipe. You could use chicken breast but I prefer juicy chicken thighs with skin on. For a more balanced meal, some vegetable sides are needed. I made baked new potato, pickled carrot and stir-fried mushroom and cucumber.
You may have noticed I like to use cast iron pot or casserole. Cantonese pot rice is usually made with small clay pot. However, due to my induction hob home, cast-iron pot is the better choice. And it produces softer, cooked-thoroughly rice with evenly crispy rice crust. To save more time preparing, marinate the chicken in the morning before leaving home for work. It only takes half an hour cooking.