It’s Martin Luther King Day, and Inauguration Day here in Washington, DC. I first moved to DC a couple of months after the last inauguration, so this was my first as a resident. I have to say, the energy in this town was electrifying this weekend. I went for a run yesterday on the Mall and it was packed with tourists and locals soaking in the sights with big smiles.
I had been planning on walking over to check out the festivities today since I live on Capitol Hill, but I scored a last-minute ticket to the up-close area for the ceremony. And I lucked out with timing: twenty-five minutes after leaving my house, I was standing on the lawn outside the Capitol watching the invocation.
The ceremony was beautiful; the musical performances gave me chills. It was amazing to see the crowds waving American flags behind us on the Mall. I was there by myself, but it felt like the complete opposite.
It felt so nice to know while I was out soaking up the atmosphere that dinner was already at home, cooking away. This week’s Food Matters Project recipe was Chicken Jook with Lots of Vegetables, and it’s a great one for the slow cooker. I just made some quick baked egg rolls to go alongside them and dinner was done.
One note: I put the cabbage in with all the vegetables in the beginning, and by the time the dish was done they had basically disintegrated, and the soup was thicker like a porridge. I prefer cabbage in soup a bit crunchy, so I would put it in at the end next time. However, D isn’t a huge fan of the crunchiness to begin with, so he was happy to have them melted in a bit.
Chicken Jook with Lots of Vegetables
1 1/2 tbsp oil
1 bone-in chicken breast
2 cups cabbage, sliced thin
4 carrots, peeled and chopped
3/4 cup broccoli florets
1/2 white onion, minced
2 tbsp garlic, minced
1/2 hot pepper, minced
2 tbsp ginger, minced
1 cup long-grain brown rice
6.5 cups water
2 tbsp soy sauce
sriracha, to taste (optional)
chopped cilantro leaves
Heat the oil in a pan over medium heat. Pat the chicken breast dry and add it to the pan with the hot oil. Cook for about 5-10 minutes on each side, or until it’s golden brown.
Add the vegetables to the slow cooker first, then the garlic, hot pepper, and ginger, then add the rice. Pour the water over the whole mixture, then lay the browned chicken breast on top. Put the lid on the slow cooker and cook on low for 8-10 hours. Remember, don’t lift the lid until the very end, or you could add more cooking time!
When most of the water has been absorbed by the rice, open the slow cooker and take out the chicken. Cut into it to make sure it’s cooked through (mine fell apart right away) and remove the bones. Shred the meat into chunks, then put the chicken back in the slow cooker. Stir in the soy sauce and sriracha, if you’re using it. Pass the cilantro at the table.
Baked Shrimp and Vegetable Egg Rolls
1 tbsp sesame oil
1 cup shredded cabbage
1 carrot, peeled and shredded
10 cooked shrimp, chopped into small pieces
1 tbsp soy sauce
1 tsp minced ginger
egg roll wrappers
olive oil, for brushing the egg rolls
Preheat the oven to 400 F. Heat the oil in a skillet. When it’s hot, add the cabbage, carrot, shrimp, soy sauce and ginger. Stir fry for about 5 minutes, then turn off heat and let cool a bit. Meanwhile, spray a baking sheet with cooking spray.
Lay the egg roll wrapper out in a diamond shape and scoop some filling in a line horizontally between two corners. Roll up the bottom away from you first, then tuck the two side corners in. Brush a bit of water on the top corner to make it stick then roll the wrapper up all the way. Lay the egg roll with the edge down on the tray, then repeat until you run out of filling.
Brush each egg roll with a bit of olive oil, then bake them for about 10 minutes.
Check out the original recipe on Erin’s blog.