So every Sunday, I head over to the kitchen to whip up a big batch of food for lunch next week. Yes, I brown bag. And I almost always do it, unless I become too busy to even buy cold cuts from the deli. I do it for several reasons being health, finance, and laziness. Now, you may think that spending hours on a day off to prep and cook five meals at once is hardly lazy. But let me remind you, I hate it when the time comes to decide what to eat for lunch every day. I work in Midtown so the choices are endless. My problem, the more choices, the harder it is for me. So it's much easier for me to have my lunch ready and already decided.
So my lunch for the week: Chicken & Broccoli
Getting back to cooking and blogging, I did a pretty poor job with taking pictures (as you will see). But I'm glad that I'm back to cooking in general. I missed it so much. Now I have to make some time for some baking.
First, I prepped my chicken. You may have read about the velveting method recently mentioned on Serious Eats. Well, I've been marinating my chicken like that for a really long time (with slight variations, of course). And so here are some skinless, boneless chicken thighs. I cut them into strips then marinated them with dark soy sauce, light soy sauce, mirin (sweetener; use sugar if you don't have this), corn starch, salt, and oil. The consistency should be a loose paste around the chicken pieces. Put it aside until the chicken becomes even more tender.
I think this method of cooking really suits meats that may be a little more lean like chicken breast. Even though I used my preferred chicken cut (thighs), I still think it benefited from the marination. It was extra smooth and silky. Spoon some of this over rice with some sauce and you have yourself a complete meal.