thus far i have done 6, once every week.
2 of my close friends have been helping out at newgate learning hub by bathesda community at bedok which provide free saturday lunch for the old folks in the community.
so i arranged to do alternate weeks, a friday at teban gardens breakfast & a saturday at newgate.
the weekly lunch, started by another RI friend, was funded and managed by a few volunteers including himself & D, the person in charge. 🙂
quite similar to teban gardens CSC, they already provide bee hoon & noodles, and the RI friend who started, his father does a pulut hitam dish for them almost every week. ^^
so i had just to add a dish.
to start off for the first time, i decided to do the stir-fried chicken with ginger & spring onions 姜葱鸡. 🙂
the main difference in logistic is that here they don’t have tables, the folks sit on chairs & they portion & serve the food-
- which means i need to make dishes that provide for more than 80 pieces
- so for today, i debone 2 chickens, cut & counted to make sure i have more than 80 pieces
- i still plan to ask my helper to do some dishes eg the bean sauce pork cubes & the cloud fungus chicken, but it means i have to prepare/cut the chicken & pork myself for her to cook to ensure that there are >80 pieces to be served.
after i deboned the chicken, i made a tasty stock of chicken bones, carrots & radish (happens to have it in the fridge) in crockpot overnight.
the cut chicken were marinated with 2 tbsp fish sauce, 2 tbsp light soy sauce & mixed with 1 tbsp corn starch for 1 -2 hrs.
i finely julienned 2-3cm of ginger, cut 1/2 large yellow onions, finely cut white part of spring onions, 1 cut chilli padi, and threw in some basil & fried in a tbsp butter + some oil. then added some minced garlic.
having a nice aroma & fragrance, i then added the cut chicken & fried.
then i added 2 cups of the chicken stock, 1tbsp oyster sauce & 1 tbsp corn starch, brought to boil & covered for 10mins (chicken pieces already deboned so cooked for shorter time).
then i removed the chicken pieces & left only the wings & reduced.
i off the fire & added 2/3 of the cut spring onions & mixed.
then i transferred to the aluminium tray & added the remaining spring onions.
i tasted. sauce, mildly starchy was very tasty, the chicken were tender & sweet. ^^
at newgate learning hub, we all helped to serve the bee hoon mee & chicken.
there were 80 plates & all were taken up.
there were more than a dozen volunteers including ourselves.
they had a sermon before the lunch at 1pm, & they have people to sit down with the folks for 15mins before lunch starts to talk & understand more about the folks.
this part is different from teban gardens CSC.
they also collected canned food courtesy of NTUC to give out free to the folks. very good! 4 times a month can mean fair savings for many.