made wine chicken 黄焖鸡 for teban gardens community breakfast this morning on 4.5.2018.^^
this my 58th friday breakfast community meal dish at teban gardens community service centre.
the centre was started in 2002 after much effort & challenge by our RI friend who is a pastor of pasir panjang hill brethren church (pphbc) which owns & runs the CSC.
i was on an absentee mode because of my OPS sakura kyoto trip 5-13.4.2018, and the recent croatia trip with wife & daughter 19-30.4.2018.
so i made sure i do this today! haha! 🙂
i had my usual 2kg frozen boneless chicken thighs from sheng shiong. added another 3 pieces so nearly 2.8kg. cooking for 140pax a bit hard to have a piece for everyone. my wok has a limited size also.
i defrosted, cleaned with salt & drained the chicken & marinate the evening before – 3 tbsp fish sauce, 3 tbsp shao xing wine, 2 tbsp each of corn flour, sesame oil, and oyster sauce.
next morning just fried with 3cm cut ginger, added 5tsp chopped garlic in 1 tbsp oil.
there was a lot of chicken so fried a while to make sure all pieces were cooked evenly, then covered and cooked low fire for 5mins.
the important thing about cooking chicken is not to overcook it so it is tender, juicy. usually braised chicken in zi char places are overcooked & old…
i then removed the chicken & cooked the sliced potatoes about 5mins. tested to see potatoes were just cooked (breaks when pressed with chopsticks or spoon).
then added back the chicken.
then transferred to aluminim container for transport.
a delicious, tender, juicy, tasty chicken dish. and the potatoes lagi best, very tasty la…