Today would be the last day I am cooking both myself and dad lunches as mom will be back from hometown today afternoon. Thank God! The water supply came very little yesterday evening when I came home from work and thankfully, it was back this morning when I woke up. I was worried about cleaning the pots and pans if there happened to be no water in the morning.
I managed to get a piece of fresh local silken tofu with some boneless breast fillets for my Minced Chicken with Local Silken Tofu & Abalone Mushroom in Soy Sauce. I found out about this recipe when I was Google-ing on what to cook. It may not look exactly the same but close as I improvised a little bit of the recipe.
Minced Chicken With Local Silken Tofu & Abalone Mushroom In Soy Sauce
Marinated the minced chicken yesterday evening before I went to bed and took them out from the fridge an hour before I was due to cook them. I found out from the Internet that we are not supposed to cook marinated meat left in the fridge instantly after taking them out. I was contemplating on whether or not to pan fry the local silken tofu before cooking them. But the laziness in me decided not to in the end because I was already running late preparing for work.
Here’s a closer look of my today’s dish. Sauteed them with quite a lot of ginger stripes and some of them ended up sticking together in lumps. *sigh* Thankfully, the taste was great. LOL!