To get some cooking done, all you need to do is take out a pot—just one—and pile in the ingredients. Here are four recipes you can try with a single cookware and whip up something delicious. Not to mention cleaning up will be a breeze after.
Not your typical Singaporean chicken rice, this tasty one-pot recipe entails more of a chicken pulao. To make, simply marinate boneless chicken pieces with salt, yoghurt, ginger paste, garlic paste, turmeric and red chilli for 15mins, before placing them in a pot to cook for 10-12mins. After removing the cooked chicken, add sliced onions, a splash of water, bay leaves, ginger paste and rice (pre-soaked for 30mins). Toss them, and pour hot coconut milk and hot water into the pot. As the rice and ingredients come together, add the chicken back into the pot and leave it to cook for a good 10-15mins. Finally, season it with more spices and ghee, give it a stir, then serve.
Let the queen of domestic arts teach you to cook a simple one-pot dinner that will satisfy your rumbling tummy. In a dutch oven, place butter, onions, celery, carrots and thyme leaves, and saute the mixture. While you leave the vegetables to soften, make the dumplings. Combine flour, salt, baking powder and butter with a pastry cutter. Next, stir in parsley and milk to create a dough. When your vegetables are nearly done, add in a cup of all-purpose flour to thicken the stew, and season it while you’re at it. Add in the chicken stock and bring to a boil; gradually place chicken chunks and string beans into the stew too. Leave it to cook for a couple of minutes before adding balls of your dumpling dough into the pot. Keep the chicken and dumpling stew at a low-medium heat, cook for another 12mins and you’re all done.
One-pot pastas get a bad rep, with the exception of mac and cheese. So boil your elbow macaroni with four cups of whole milk, let it thicken, then add seasoning, various types of cheeses and even dijon mustard into the very same pot. When it all melts and comes together, what you’ll have is a decadent yet effortless pot of macaroni and cheese.
Who knew beef stroganoff could be this simple? In a pot, stir-fry mushrooms with olive oil, salt and pepper. Then, toss in onions, garlic, ground beef, and mix them all together. When the beef is pretty much cooked, add paprika and beef stock, as well as egg noodles. After allowing the noodles to cook for about 15 mins, add sour cream and cornstarch slurry before leaving it to mix for a couple more minutes. Finally, serve with a dash of chopped parsley.
A version of this story first appeared on SG Magazine.