Shopping List March 30th

Written By Lonny Hurley
Congee with Pork, Shallots, Egg
Cabbage Crunch Salad
Pan Seared Chicken & Vegetables
 
 
 

This week’s chef notes:

  • Buy a whole chicken and butcher it yourself! Save the breasts to poach for the charred cabbage salad. Use the thighs to roast for the chicken and potato dish. Finally, save the chicken back/neck to make a stock for the congee.

  • For the Congee - We like to use Jasmine rice, but any rice you have on hand will do!

 
Lonny Hurley
Previous

Shopping List April 6th
Next

Shopping List March 23rd