made braised wine chicken with vegetables for teban gardens community breakfast this morning on 3.8.2018.^^
this my 67th 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 fillet a 2kg pack of 8 boneless chicken thighs.
washed with salt & drain dry in fridge overnight.
in the morning, i marinated the chicken (3tbsp fish sauce, 1 tbsp heap corn flour, 1 tbsp sesame oil, 1tbsp oyster sauce, 3tbsp hua diao wine 花雕酒).
& cut 3 large carrots & 1kg size cabbage.
then i fried the vegetables with chopped garlic & oyster sauce.
the vegetables were very tasty on its own.
i then placed the cooked vegetables in the aluminium carrier.
then cooked the chicken, with chop garlic & high fire. 🙂
the chicken was very tender & tasty. made sure not overcooked.
then i placed the chicken on top the vegetables in the aluminium carrier.
i placed the dish in 40degC oven while i get ready to leave for teban gardens.
it was a very tasty dish, both the chicken fillet & the vegetables.
the 140 residents enjoyed their wonderful breakfast. today they had chui kueh as well, and the usual nice braised beehoon which was very tasty too.