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Cherry Tomato Rice with Homemade Chicken Stock

Cherry Tomato Rice with Homemade Chicken Stock

(Serves 2 meals)

Enoki mushroom, chopped
White oyster mushroom, chopped
Celery, chopped
Young leek, cut into round slices
Carrot, chopped
Cherry tomatoes
White rice + Brown rice + Millet, soaked overnight in room temperature
Homemade chicken stock (recipe below)

I drain the soaked rice in the morning. Then, I combine rice and all other ingredients in my electric lunch box and steam-cook for about 50 minutes. For the chicken stock, I use enough to cover the ingredients. See below.

Arrange the tomatoes on top.

How to make homemade chicken stock

(Makes 40oz or almost 1.2L)

4 meaty skinless chicken breasts, cut into strips
4L water
1 large onion, quartered
2 cups celery, coarsely chopped
1 tablespoon cardamom pods
2 star anise
1 cinnamon stick
12 whole cloves
4 bay leaves

Combine all ingredients in a large stockpot and boil gently for 2 hours. Strain the stock through a colander to separate the ingredients from the stock. Allow to cool to room temperature. Remove the surface fat and pour into containers and freeze. I use my expired Bumblebee milk storage bottles to freeze the chicken stock. :)

Stir everything with a spoon, add a drizzle of virgin coconut oil, and pack in a good thermal food jar to bring to the babysitter for my 20mo boy's lunch. :)


  1. Hi Joyce,
    Bet this cherry tomato rice with homemade chicken stock is very tasty :D

  2. Hi Joyce,

    I admire your effort of making your own chicken stock. Shame on me that I didn't do that :p


    1. Ready-packed chicken stock costs quite a lot here. That's why I make my own. Haha.