Another busy week with time to cook only once. Still, it was a pretty good meal and I was happy with it:
Stir-Fried Chicken Breast with Chili Pepper and Shallots
Parboiled Lettuce with Oyster Sauce
Tomato Fishcake Soup
The previous week I made lemon-caper chicken again and had a small piece of chicken breast left over. I thought I’d do something simple but still slightly different, so I went with the chili and shallots. The key was marinating the chicken breast with Worcestershire sauce in addition to some soy sauce and a tiny bit of sugar. Came out really good, with a possible knock being that I could’ve cooked the chicken a little bit less.
When I was making this lettuce I was thinking about how in Western cuisines, lettuce is usually eaten raw. A quick Google search debunks that myth, but at the same time I can’t remember ever going into a restaurant and eating cooked lettuce. Anyhow, this particular dish is popular with locals. Sometimes, the lettuce is cooked with shrimp paste and/or garlic. The other night, I had one that was cooked in broth with some dried scallops, ginger, and wolfberries (杞子).
Finally, I had a packet of fish broth left over and a couple of tomatoes, so I went and bought some cilantro and fishcake to make this tasty soup. I cooked the tomatoes in the broth until they broke up, then added the fishcake and brought back to a boil before putting in the chopped cilantro. Delish!