Staying in the East.....
One of the more popular dishes in Singapore is "Sha Po Fan" or claypot rice. In Hong Kong, it is called "Po Chai Fan" or little pot rice. It's basically a pot of rice with a topping of meat (much like the recipe provided by Tim). It is quick and delicious, and can be prepared in the time it takes to cook a pot of rice.
4 cups of rice (Thai fragrant rice is best for this dish)
2 pounds of chicken meat (debone a 4lb chicken or boneless thighs cut into bite-sized pieces)
6 pieces Dried Chinese Mushrooms soaked in a bowl of hot water
A "thumb" of old ginger
A bulb of garlic
One red chilli pepper
a couple of tablespoons of oyster sauce
a couple tablespoons of Chinese cooking wine (shao-xing or fa-tiu)
a couple teaspoons of soy sauce
a teaspoon of raw sugar
Wash the rice, and cook using the prescribed amount of water minus 1/2 cup in a rice cooker (preferably the Zojirushi recommended in the other thread).
With a mortar and pestle, smash the ginger and the garlic. Pick out and throw away the skins of the garlic from the mess in the pestle. Cut open the red chilli pepper and remove the seeds, smash that too.
In a large mixing bowl, mix the chicken, ginger, garlic, pepper, oyster sauce, wine, soy sauce and sugar. Leave to marinade 30mins.
Heat up a wok (or frying pan) over high heat. Heat 2 tablespoons of peanut oil plus 2 teaspoons of sesame oil until it starts to smoke, but before the fire alarm goes off. Toss in the chicken with all the marinade and allow to sear. Drain the mushrooms and toss them into the wok as well. Turn over the chicken pieces to sear the other side.
You can also put some of the water used to soak the mushrooms into the wok about now. Be sure you leave the grit behind. Take the wok off the heat.
By now, the rice cooker should be beginning to count down to ready. When the timer says 15 minutes, open the rice cooker and toss all the chicken in the wok on top of the rice. Make sure you scrape all the yummy gummy bits on the bottom of the wok onto the rice. Cover the rice cooker.
When the cooker beeps, the meal is ready.
Serve with stir-fried vegetables cooked in the "dirty" wok.