today is my 3rd 40pax 3 dishes lunch for HCA hospice care patients on 24.9.2019 –
1 braised wine chicken with cloud fungus and shitake
2 bean paste 红油豆瓣酱 pork cubes and pork softbones
3 4 brocoli
my RI bro LCM came at 1040am helped me to ferry the food containers to HCA in my car..
this my third time doing forthrightly 40pax lunch for HCA..
doing 40pax 3 dishes lunch is not quite the same as doing one dish for 130pax for teban gardens friday breakfast.
teban gardens is well provide with beehoon, porridge, yutiao etc and they do very well without my one dish, whereas for HCA i am basically providing the full lunch (except for rice and fruits) for the patients.
it took a bit of trial and error to cook enough, and not having to cook each dish in one go and NOT 2 separate times. 🙂
i had about 3.2kh boneless chicken thighs, 2x200g shitake plus quite a bit of clud fungus. 🙂
it was a delicious dish using my own marinade/braising sauce=6 tbsp huadiaojiu, 3tbsp oyster sauce and 3tbsp fish sauce.
i had 2 kg bean paste 红油豆瓣酱 pork cubes and pork softbones.
it was tasty and tender tender. later i received feedback that it was not enough. will increase to 2.4kg next round.
and i had 4 brocoli…thought it was a lot, but again feedback not enough. will increase to 6. that is quite a lot of cutting to do as well. 🙂
the chicken dish was evidently enough..3.2kg plus quite a bit of cloud funguss and shitake.
it was quite a good combination of ingredients.
a tasty, delicious dish.
the bean sauce pork is a also not a difficult dish. just fry thoroughly pork with lots of chopped garlic, 2 tbsp of bean paste and 2 tbsp of oyster sauce. then added water and cok for 1hr 15mins till tender, while reducing the gravy and infusing the taste to the pork.
a delicious dish, salivating indeed.
brocoli quite standard, and it is always nice, with good wokhae.
HCA also provide cut fruits.
quite a nourishing meal for the patients, ending with a healthy note.