I thought that last stick sitting on the bread counter at Pullman Bakery yesterday was meant for me.
Last week, a helpful preschool teacher accidentally dropped one I bought. And I could recall one infested with ants when it was left sitting on our bar counter at home for a few hours. I used to heat it up in our toaster oven and the scorching-hot milk drooled down the side of my lips onto the table and my clothes, resulting in a greasy mess.
This sums up all my bad encounters with walnut raisin milk stick, without which I would have added it to Yang's list of favourite buns. Decided I will sign separation papers with it and cool off for a while.
My second try at asparagus and chicken stir-fry. Quite pleased with it. After several reads, here's the main recipe I followed from Diary of a foodie, adding velveted chicken to it:
Makes 2+1 toddler servings
About 220g of velveted chicken [see note (ii) below]
120g of thin Thai asparagus, blanched and cut diagonally [see note (i) below]
1 tsp canola oil
1 clove of garlic, thinly sliced
1/8 tsp kosher salt
1/4 cup of homemade chicken stock
1 tbsp + 1/4 tsp of abalone sauce (instead of oyster sauce)
1 tsp of Shaoxing rice wine
In a separate small bowl:
1 tsp cornstarch, dissolved in 1 tbsp water
1. Stir together the broth mixture in a small bowl. In a separate bowl, dissolve the cornstarch in water.
2. Heat the canola oil in a wok or skillet over medium-high heat for a minute, swirling wok to coat.
3. Add garlic with salt and stir-fry until garlic is fragrant, about 30 seconds.
4. Add blanched asparagus and stir-fry for a minute.
5. Place the velveted chicken in the wok, then add in the broth mixture and cornstarch mixture (give it a quick stir first). Stir to combine the vegetables and chicken, and to ensure everything is evenly coated with the sauce.
6. Reduce the heat to medium and continue to stir-fry until the sauce thickens slightly, and the asparagus is crisp-tender, about 3 to 5 minutes (taste to know if it's done!).
(Vegetables like broccoli, green beans, carrots also take about 3 to 5 mins)
7. Remove from heat and serve!
i. Boil the asparagus spears for about 2 mins for thin spears, 3 mins for medium spears and "shock" them in the ice-water bath for about 2 to 3 mins correspondingly.
ii. Stir the velveted chicken around after adding the broth mixture, not before, else the velvety coating will stick to the wok or skillet.
iii. I like the broth mixture a little thicker, hence the addition of cornstarch. You could skip it as you desire.
iv. I don't own a bottle of oyster sauce so I substituted with abalone sauce (and I thought it's good too!).
v. I omitted the sesame oil at the end as I thought it tasted fine without it. Feel free to add it in as you wish.