It's 19th March 2020, the drabbest day ever. Weather wise, it's cold, grey and drizzly and world wise - who knows? To top it all, I wrote this glog and promptly lost it but I have time on my hands and I will not be beaten so I begin again!
For prosperity's sake, we are not quite in the grip of Covid-19 and about to go into lockdown. With a private catering business these are scary times and we are forced inside and inward and forced to slow down. Cooking has always been one of my loves, along with a daily yoga practice and a piano practice I started five years ago. These things are all getting me through and here in the UK we are only just on the brink of this madness. It's time to hunker down and do our best.
Today China is celebrating 24 hours with no new cases of the virus, so I am joining them in cooking Chinese stylee. We all know that cooking is a great pass time, as long as you like it and luckily Im one of the many lucky people who do. When I first started in restaurant kitchens, I learnt from a head chef, a crazy China-man, to make a meal out of nothing so this is what I did today. I had some chicken wings left from jointing some whole chickens. I always keep everything and these these quasi war-like times, this is the way to go. Although in reality there is not a food shortage it can sometimes feel like it.
Here's a really quick how to: Marinate the chicken wings with tamari or soy sauce, grated garlic and ginger and a little honey. put your rice (I used brown rice) in an oven proof dish and cover with water, season with a little salt. Put the chicken wings on top of the rice and cook in the oven at 180oC (I had the oven on anyway). I covered it with a piece of foil (on it's 3rd or 4th use) for the last 10 minutes.
We are all just winging it, stay safe x