I have realized that jet lag makes me very hungry. So I started dinner while eating brunch, and ate at very early (for me) time.
Cantonese Soy sauce chicken cooked sous vide (enhancing the saved poaching liquid from last time), rice, and the last of a small Napa cabbage that had frozen while I was away, sliced and sauteed with Sichuan pickling flavors.
The texture of the chicken was what I’ve been aiming for, silky and tender. The flavor was my best yet, which might have been the repurposed liquid and a looser hand with spices than usual.
I need to make more of this style of pickled veg salads in larger portions, because they really are delicious.
A few more spoons of lemon curd because it’s there and it’s delicious.
