Feeling much better. Another Chinese Chicken. Where was the fence guy?

[MickinMD ★]

On Friday, I was feeling weak and sore after Thursday's COVID shot and the 10 am Friday appointment with a fence guy to see what I wanted done slipped my mind.

But I didn't go anywhere and was awake at 10 am, so I don't know what happened.  I'll call Monday.

I'm feeling back to normal today except both shoulders are still a little sore from Thursday's COVID and flu shots.  I didn't eat lunch yesterday and wasn't hungry for dinner until about 7 pm and just nuked Stouffer's Creamed Chipped Beef and put it on bread plus cut up tomatoes because I didn't feel like doing much.

Today, Inspired by @Old No. 7 and his Chinese Chicken, I've got 6 large chicken thighs that will make 3 meals and I'm going to sub chicken for beef in the Chinese Beef and Broccoli recipe I use.  You pressure cook the chicken (high [11.3 psi] for 12 min from refrigerated, 5 min. more from frozen) in a sauce of Chinese seasonings (soy, Hoisin, oyster, etc. sauces), steam the broccoli in a microwave, then mix the broccoli with the sauce.  The recipe is here: text, video.  Costco sells a big bag of broccoli, twice as much as I need, for less than the supermarket price of the two heads of broccoli called for in the recipe, so I guess I'm going to have broccoli and tomatoes as sides for the rest of the month!

 

[shootingstar]

2 hours ago, MickinMD said:

On Friday, I was feeling weak and sore after Thursday's COVID shot and the 10 am Friday appointment with a fence guy to see what I wanted done slipped my mind.

But I didn't go anywhere and was awake at 10 am, so I don't know what happened.  I'll call Monday.

I'm feeling back to normal today except both shoulders are still a little sore from Thursday's COVID and flu shots.  I didn't eat lunch yesterday and wasn't hungry for dinner until about 7 pm and just nuked Stouffer's Creamed Chipped Beef and put it on bread plus cut up tomatoes because I didn't feel like doing much.

Today, Inspired by @Old No. 7 and his Chinese Chicken, I've got 6 large chicken thighs that will make 3 meals and I'm going to sub chicken for beef in the Chinese Beef and Broccoli recipe I use.  You pressure cook the chicken (high [11.3 psi] for 12 min from refrigerated, 5 min. more from frozen) in a sauce of Chinese seasonings (soy, Hoisin, oyster, etc. sauces), steam the broccoli in a microwave, then mix the broccoli with the sauce.  The recipe is here: text, video.  Costco sells a big bag of broccoli, twice as much as I need, for less than the supermarket price of the two heads of broccoli called for in the recipe, so I guess I'm going to have broccoli and tomatoes as sides for the rest of the month!

 

I read the recipe. I find alot of recipes by non-traditional Asians, use abit too much hoisin and soy sauce (even if low-sodium).  I would cut back the soy sauce by 40-50%. Substitute brown sugar with just a small pinch of white sugar or jot of honey (more natural ,healthier sweetener) or even maple syrup.

Hoisin and oyster sauces already have soy sauce as a base.  Hoisin sauce has sugar added to it when it's manufactured...it is a reason why I don't buy it for home use. I just don't want my savoury palate to crave for it.

I realize those who didn't grow up with soy sauce from early childhood, may not even know all how some very popular Asian ingredients in North America (and China) are made from. 

Otherwise, Mick I'm sure the recipe will be a keeper for you.