An HK-Style Dinner
If you follow me on Twitter, you’ll know that I spent all day making today’s dinner of (Thanksgiving leftover) turkey congee (jook), chicken and shiitake mushroom with rice in a black bean sauce and stir fry Chinese broccoli. I made a simple turkey stock for a couple hours and then measured out a 1 cup to 10 cup ratio of rice to liquid to make the congee. It wasn’t too thin and it was easy to warm us up during a rainy night (yeah. Seattle. I know lol)!
The second dish was kind of an shortcut version of “clay pot chicken.” While it’s not the same flavor as the ones that I crave @ Out the Door in San Francisco (hi guys!), it does hit the spot when filling your tumtum in a nutritious way. The chicken marinated in a few “Chinese grandma approved” ingredients, thrown in a rice cooker with uncooked rice and its appropriate water level and cooked through one cooking cycle. MMM tasty! I’ll work through another batch and post a more accurate recipe in the near future, k? KAY. One pot wonder anyone? Chalk one up for the lazy peoples!
Oh, and as far as the Chinese broccoli (gai lan), I followed this recipe on about.com. The addition of sugar really made a difference in the sauce. While I don’t have a 90000 BTU Wok Range, the quick caramelization of the white granulated sugar gave it that fast “borderline burnt” quality. It’s the only thing on the table we finished! Hee hee.
A day’s work well spent. 
~Spec
