Monday circuit-breaker dinner — three-component plate at home with BB. Egg fried rice + garlic vegetables + Thai-style chicken. We’re getting good at the multi-dish home dinner during lockdown.

We made:

Egg fried rice
Garlic stir-fried vegetables
Thai-style chicken

Egg fried rice — day-old jasmine rice (the secret), beaten egg poured in first to coat the grains, then wok-fried with scallion whites, a splash of soy, and a pinch of white pepper. The grains separated, lightly golden from the egg coating, with that proper wok-toasted aroma. Simple but technique-dependent.

Garlic stir-fried vegetables — we use whichever leafy green is in the fridge that day. Today’s pull was kai lan (Chinese broccoli). Stems sliced thin on the diagonal, leaves left whole. Smashed garlic in hot oil first, then stems for 30 seconds, then leaves for 15 seconds, finish with a splash of water and a pinch of salt. Crisp-tender stems, just-wilted leaves.

Thai-style chicken — chicken thigh pieces marinated quickly in fish sauce, lime juice, sugar, garlic and a touch of bird’s-eye chilli. Pan-fried in a hot skillet until the skin went crispy and the marinade reduced into a sticky glaze on the meat. Finished with chopped Thai basil and a final squeeze of lime over the top.

The three components pair the way a proper Thai-Chinese plate should: rice as the comforting base, vegetables for greens and crunch, chicken for the protein-and-bold-flavour pop. Each dish takes 10-15 minutes, all three plate together in about 25 minutes.

Lockdown cooking has taught us how to multi-pan without losing track.

Overall: 4 / 5. 😋👍🏼 Solid home dinner trio — would keep cooking it.

Original IG post