What's for Lunch?

March 26, 2009

I made porridge with thousand year old egg with water spinach (Kang Kung) for lunch yesterday.

(Above: Porridge with thousand year old egg and water spinach)

The thousand year old egg is black / grayish in color, with the yolk being grayish / greenish in color. It definitely is an acquired taste, similar to foie gras. Common names include preserved egg, thousand year old egg, hundred year old egg and disgusting tasting egg. This egg was also featured on "Fear Factor".

This egg is usually made of duck eggs, where the eggs get placed in a pot mixed with "clay, ash, salt, lime and rice straw for several weeks to several months". (from http://en.wikipedia.org/wiki/Century_egg)

You can find these in Asian supermarket, usually placed next to the regular chicken eggs. The package comes in different sizes, where you can buy from 4 eggs to 12 eggs. These eggs have a life span of approximately 6 months in the refrigerator. The package of 4 duck preserved eggs range from a price of $3.00 - $5.00 per package.

When you buy the eggs, you do not need to do anything to it, except to peel the outer shell and slice into bite size pieces. Yummy.

Lunch today was Chicken a la king.

(Above: Chicken ala king)

Below are the directions that I have altered from the original one, making it easier for me when I need to cook this meal.

Ingredients

Pan 1
1 (4.5 ounce) can mushrooms, drained, liquid reserved
1 green bell pepper, chopped
1 onion chopped
3 stalks of Celery
2 stalks of Carrots
Peas (optional)

Pan 2 (Sauce Pan)
1/2 cup butter
1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon ground black pepper
2 teaspoons chicken bouillon powder
1 1/2 cups milk
1 1/4 cups hot water

Pan 3 (Big Pan)
4 boneless chicken breast halves, chopped

Other
4 ounces chopped pimento

Directions

• In Pan 1 - Cook and stir drained mushrooms and green pepper, peas, celery, carrots in butter or margarine over medium heat for 5 minutes. Remove from heat
  
  
• In Pan 2 - Cook cubed chicken until done
  
  
• In Pan 3 – Melt ½ cup of butter, blend flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat
  
  
• In Pan 3 –Stir in instant bouillon, milk, water, and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir for 1 minute
  
  
• Stir in everything from Pan 1 and Pan 2 into Pan 3. Heat through. And mix in pimento
  
  
• Serve over rice

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