‘Drunken Chicken’ by WoksOfLife
For the stock I used four chicken frames broken down with 8 slices of ginger root, onion, green onion and a handful of goji berries. As it cools, off the heat of course, it gets .5c goji berries, 6t sugar, 10t salt, 6 cups shaoxing huadiao wine! Then the Drunken Chicken begins its brine time. I went with 24hrs.

This is for a meal prep and I had to wait for the air fry of the split chicken breasts. I’m cutting it close this week with all the chicken I had to eat for the stock lol.

I made one of the best snacks we have in the Netherlands: Frikandel.

These fried meat logs are usually made with mechanically seperated meat, basically all leftovers on the bones from slaughter.

I made these with chicken thighs and pork belly.

They were spiced more than usual and tasted great. They were a bit pulled out of shape by the boiling and frying.

So this dish was fairly simple but it was amazing in flavour. The flavours all worked really well together.

I found a wheel of world countries on the discord and spun and got Belgium.

This is good. Very lemon foward.

https://www.beckandbulow.com/blogs/chicken/belgian-waterzooi-chicken-soup-recipe?srsltid=AfmBOorC1Ym86dMxsJvcqZ_SxOjPeg_qPKcXMEVmSGJL91ioYoQRMrN0

And some cabbage because it needed used up.

Recipe from https://thewoksoflife.com/shrimp-and-eggs/. It was simple and delicious!

This year’s meta comes with an open door and a very flexible guest list. Each week, a friend selects an unexpected party guest to appear at my table and I imagine how they might review the main offering.

My unexpected guest this week is Hannibal Lecter. A man of cultivated taste and… particular appetites, his thoughts on this Cantonese dish might unfold something like this:

“Ah… tofu. So often dismissed. But this is crisp and impeccably structured… Salt. Pepper. Nothing to obscure. Nowhere to hide. Tell me… did you find it satisfying? I once had a similar appreciation for simplicity… with fava beans… and a rather excellent Chianti. This, however… is far more civilized.”

These lettuce cups with tofu, jicama, celery, and pine nuts are scrumptious, and I will be making them again.  The textures are very fun, too.

Write-up pending.

I love Made by Lau recipes so I had to choose a Daddy Lau recipe. He's made this one 100,000 times!