The Food Canon

I love Claypot Chicken Rice. My family loves it.

Editorial: I am starting a new series on recipes that are suited for cooking for a party or group of people, i.e. 30-40 

I am teaching some friends here to cook some Asian dishes for church lunches. I will make some adjustments to the recipe to cater for party-eating, striking a balance between taste and the need for simplicity when doing large quantity cooking.

I will start with Curry Chicken. Curry is a great party dish. It keeps well and the taste actually gets better hours after it is done. It is a one-pot meal and apart from rice, you only need to add veg like fresh cucumber, lettuce or tomatoes. You can prepare the paste in advance and cook the curry on the day of the event itself.

As some of you know by now, I am on Sabbatical leave in Toronto till June 2014.

I am living my life again as a hostel student, something I did experience more than 20 yrs ago as a student in NUS and later, in Trinity Theological College. 

Like every student then, towards supper time, the mental breaks come from packet noodles like Maggie Mee or Indo Mie.  

I can still remember in my NUS days,  the things we did with these noodles: we boiled it, we fried it, we microwaved it and sometimes we even eat it "raw" as a snack, after mixing in the flavoured spices. We added eggs, pieces of chicken, sausages and almost anything to make it different for each meal. We were pretty innovative but there is no denying that after that meal, it was only as satisfying as a packet of noodles could give us. 

Editorial: This recipe was first posted 3 years ago. I have revised it. It is a great dish and I hope to make it again soon. It works equally well with chicken.