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Soya sauce chicken

I’m not turning into a foodie by any means, but I just made something that gets my super-yum designation: soya chicken. A Chinese classic that’s hard to screw up, admittedly, but you never know when it’s me cooking meat. I put a few twists in it that made it a bit interesting:

  1. I stuck rice and lentils at the bottom of it.
  2. I chopped up 2 small onions and 4 cloves of garlic as flavoring (not so unusual).
  3. It all went into a casserole dish and in the oven.

That last part strikes me as a bit different since my mom always made it on the stove, but it’s probably not a big deal. Next time, I just need more rice and less water in the soy sauce, maybe some ginger and an egg, and I reckon it will be near perfect in one or two or more iterations. I just finished making some udon to have with it, since I’m out of rice.

Along with the brocolli white sauce I just made to have with spaghetti, I should be able to go without cooking anything more complicated than rice or pasta for the next 4-5 days. Ah, the joys of food production.

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