The problem isn’t about being “profitable,” it’s about being “good.”
Money-making ideas are everywhere. Many people seem to make good money with, say, a CRM. So what’s stopping you from creating your own CRM and making some money?
Because creating yet another CRM doesn’t sound like a good idea to me. Are you familiar enough with the domain to understand what makes a good CRM? I don’t use a CRM, so I don’t know. And since I don’t know, why bother?
Then some people will tell you, “You don’t need great products to run a successful business. You just need to be good at sales and marketing.”
Which isn’t wrong, but…
But!
Is that what you really want?
I mean, if making money was my only goal, I probably wouldn’t choose software. I could go sell chicken rice for all I care.
I make software because (I think) I’m good at it, and because I can tell if the software I create is good or not.
Imagine selling chicken rice when you’ve lost your sense of taste. I can’t imagine doing that. But for many sales and marketing people, they can.
Because we are different types of people.
…
…
Ahh forget it, here’s how to cook chicken rice for 4 people. You will need a rice cooker.
Ingredients
- 1 large chicken
- 3½ cups of rice (use the measuring cup that comes with the rice cooker)
- 1 regular-sized ginger
- About 8 garlic cloves
- 1½ chicken stock cubes
- 1 tbsp light soy sauce
- 2 tsp sesame oil
- ½ cucumber
- Some coriander
- Some spring onions
Cooking Steps
Wash the chicken. Cut the ginger in half and peel it if you like. Roughly smash the ginger and garlic cloves, but don’t destroy them. Slice the cucumber. Boil a large pot of water.
Put the chicken, half of the ginger, and half of the garlic cloves in the pot of boiling water. Keep on high heat until it boils again, then turn off the heat, cover, and let it sit for about 1 hour. Remove the chicken and save the broth.
Dissolve the chicken stock cubes in 1 liter of hot water. Wash the rice and put it in the rice cooker. Follow the rice cooker’s markings to add the correct amount of stock. Add the remaining ginger and garlic cloves. Cook until the rice cooker indicates it’s done.
Bring the chicken broth to a boil. Sprinkle some chopped spring onions. Chop the chicken into pieces and arrange it on a plate with the cucumber slices. For plating reference, search for “Hainanese chicken rice” images.
Mix the light soy sauce and sesame oil, then pour over the chicken. Garnish with coriander and spring onions. Serve with the broth.
I prefer the chicken just cooked and “juicy,” but if you don’t like the “juice,” cook the chicken for longer. I don’t know how to make the chicken rice chili sauce, so I just mix dark soy sauce and whatever garlic-y chili sauce I have for dipping.
If you want to get fancy, you can add pandan leaves when cooking the rice and some napa cabbage to the chicken broth. Other recipes will tell you to fry the rice in chicken fat before cooking. Don’t bother. It won’t dramatically improve the taste of the rice.