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made & delivered HCA Hospice Care 25pax lunch on 11.3.2021.^^

1. soy sauce chicken (2kg boneless thighs)
2. chilli dory steak (1kg)
3. stirfried prawns (1kg)
4. stirfried chinese cabbage (1.2kg)

just braised chicken thighs in 1 cup Tai Hua chicken marinade with whole bulb garlic cloves, 1 tbsp flat sugar and I added 1 tbsp dark sauce for colour. – recipe here.

I braised about 5mins and off fire poached for about 10mins. can see the chicken was moist and tender perfect texture, nice skin colour and the sauce very flavourful and tasty. 🙂

the dory steak was my first time…the flesh tasted like patin, a catfish, probably the Vietnamese pangasius…I just followed the recipe on the packet…3 minced garlic, 3 minced shallots, 2 tsp fish sauce, 2tsp sugar, 1 tsp salt, and I used my own chicken rice chilli paste which already had ginger and garlic…and added 1 chilli padi..tased the dish, it was good!

stirred prawns and chinese cabbage the usual.

today I was able to deliver to level 3 and stayed 15mins. happy to see the patients enjoying their lunch. ^^

c.h.e.f andy