made HCA Hospice Care 25pax lunch on 25.3.2021.^^
- steamed wine chicken with wolfberries
- spicy beanpaste pork softbones
- assam dory steak
- stirfry chinese cabbage
for chicken I tried out a new cooking method. just season chicken (whole boneless thighs) with fish sauce and huatiao wine overnight in fridge. then frychopped garlic, add chicken, add chicken stock, cook for 8mins, add wolf berries for last 1min, then off fire poach for 10mins. then cut the thighs. very tender chicken and tasty broth/gravy.
dory is a new dish I started 2 weeks back..this time I added assam paste. very tasty also…I used this patin fish because it has no small bones only big bones..HCA requested I removed the bones, as they are shorthanded and difficult to remove bones at the time of serving.
sure that is something I can do, so ok.