Eating in a box

I've been working on easy to cook lunches that I can put together during the week. Usually my bentos are made during the weekend when I have a bit more time to shop, prep and cook. I like this particular bento because a lot of the work is set and forget and doesn't require a lot of active prep time which gives me more time to unwind after work. I've made Hainanese chicken in the past  (wow it's been 5 years) it's basically a poached chicken. I say "basically" but that description doesn't do the humble dish justice, it's got a lot of flavor and a great simple protein meal. Certainly, such a dish can easily be done sous vide couldn't it? After a bit of searching there were lots of different variations so apparently I wasn't the first to come up with the idea. Oh well. As I said the ingredients are simple. The top for the poaching packets: Green onion, ginger, salt and chicken breast. The bottom picture is the sauce: rice wine, soy sauc...

It's been a real struggle, I came to Sydney with two pieces of luggage and a backpack. The only kitchen device I brought was my Nomiku that burned out (but was replaced thanks to the generous Nomiku guys!) So it's been a struggle to choose what to buy and what to pass on. Only the essentials and multi-tasking is preferable 1) because of space and 2) because I'm not staying too long, so I can't afford to just replace everything I left behind. One of the items I really struggled with was whether or not a rice cooker was necessary. I have a rice cooker back home and it was the first kitchen device I ever owned. My mom got it for me when I left for college and that little six cup rice cooker has been my "go to" for everything rice, steamed and then some. It's one of those simple on/off cookers, none of that fuzzy logic business. I used my mom's tried and true "back of hand" method to measure water (amazingly it always seems to work and her...