New technique to braise
On Saturday, I found a recipe from this website which uses rice cooker to cook soy sauce chicken.
http://www.foodcanon.com/2011/05/soy-sauce-chicken-si-yau-kai.html
I tried it out. I only had 4 pieces of chicken thigh so I reduced the recipe by half.
The chicken:
After taking out the chicken, I ransacked the fridge to find anything that can put into the sauce to braise. Can only find tau kwa, hard boiled eggs...
and mushrooms. I braise separately because the taste of mushrooms is too strong and will overpower the whole pot of braise sauce.
Still kept the sauce for the next batch of braising. My housemate bought chicken wings from the supermarket last night!
http://www.foodcanon.com/2011/05/soy-sauce-chicken-si-yau-kai.html
I tried it out. I only had 4 pieces of chicken thigh so I reduced the recipe by half.
The chicken:
After taking out the chicken, I ransacked the fridge to find anything that can put into the sauce to braise. Can only find tau kwa, hard boiled eggs...
and mushrooms. I braise separately because the taste of mushrooms is too strong and will overpower the whole pot of braise sauce.
By the time I finish braising everything, we already finish dinner. So all the dishes are left overnight to be eaten on Sunday evening for dinner.
The sauce became a bit too concentrated after the 2nd day of reheating. So we need to eat with lots of rice.
Still kept the sauce for the next batch of braising. My housemate bought chicken wings from the supermarket last night!
posted by WSW at 1:27 PM
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