Saturday, October 27, 2012


Homecooked dinner with instant udon, and chicken stew with russet potatoes, onions and carrots cooked in sweet dark soya sauce thickened with barley grains. The soya sauce's the type used for hainanese chicken rice i.e. the thick sweet type.

The soup's made with part frozen soup stock from earlier in the week, packaged chicken stock, fresh carrots, corn, some barley grains, chicken pieces and dried japanese wakame (seaweed).

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