I love to cook big batches of food, so that I don’t have to spend time going to the supermarket to get food and a lot of time cutting and cooking it. Thus, I don’t mind having leftovers as long as there is chili sauce to go with it. Today, the meal is leftover beef burger, peas with onion, mixed vegetables, and chicken. The chicken meat is from drumstick stock that I always have in the freezer. I have written the recipes below for you.
Most households would have onions and garlic or even have herbs or home-grown vegetables and fruits. Use what you have at home rather than keep going out often, wasting time. There is a better way to find pleasure, leisure, and peace: spend time at home reading, cleaning the house, gardening, or caring for your elderly parents and children, and spending time with God reading the Bible.
This easy leftover heated up dish will be the perfect comforting meal. I am glad to share these dishes with you as they are comforting, fast, and a healthy, delicious meal. Let’s cook!!!
Ingredients
Chicken meat from Drumsticks stock
12 drumsticks
4-6 c water, just enough to cover the drumsticks slightly above 1”
6 garlic cloves, lightly smashed
1 L chicken stock (bought)
2 Tsp chicken powder stock (OPT)
black peppercorns, pound a bit
Beef burger peas with onion
5 beef burgers meat
200 g peas
1 onion, sliced
1 Tbs garlic minced
1/4 c vegetables stock
Worcestershire sauce
Dashes of balsamic (OPT)
salt
pepper
oil
Mixed vegetables
2 large carrots, blanched and cut into matchsticks
1 medium cauliflower, blanched stems and florets
12 green beans, remove stems and cut into bite size and blanched
8 Wombak leaves and stems, cut into bite size and blanched
1 can straw mushroom, halved
1 small white onion, cut roughly
1/4 c vegetables stock
1 Tbs minced garlic
1 Tbs Shao Xing Chinese cooking wine
2 Tbs oyster sauce
2 Tbs soy sauce
oil
salt
pepper
Method
Do this in advance: Chicken meat from Drumsticks stock
In a pot, add drumsticks, enough water to cover drumsticks above 1inch and bring it to a simmer on low heat about 35 minutes. As it simmers, skim the foam (impurities) off the top with a fine-mesh skimmer or a spoon. When time up 35 minutes simmering drumsticks stock, strain stock through sieve into another pot. (I usually line it with a muslin cloth).
Add remaining stock ingredients into pot with drumsticks and lower the heat to simmer very gently for 1-2.5 hours. The longer the stock, the more flavour it will have, but the drumsticks will lose flavour. Remove the drumsticks from the pot once it has cooked. Let drumsticks cool and remove meat from bones, and set aside. Add in 1 L chicken stock and powder stock into stock for more flavour.
Note: Keep chicken pieces in an airtight container in fridge for 2-4 days. To have more stock for next day or two add in 1-2 extra cup of water and 1-2 Tsp powder stock into stock. Bring it to boil and check seasoning. Switch off hob. If you have leftover stock and when the stock had cool completely, spoon into sterilized jars with tight lids, label name and date make before you refrigerate them.
When you want the chicken pieces, use a clean dry spoon to scoop the amount you want. You can add the chicken pieces with anything. I am adding it to the mixed vegetables. At least you have ready cook meat. Save you time. You can freeze them if you want to keep them for more than 4 weeks to 6 weeks.
Beef burger peas with onion
Thawed beef burger meat and peas on benchtop for 20 minutes from freezer. Once thawed, slice onion and cut beef burger to bite size. Then heat a saucepan on medium high heat, add oil. Cook garlic and onion for 1-2 minutes until fragrant. Add beef burger pieces cook until all brown over and cooked.
Then add stock, Worcestershire sauce and a few dashes of balsamic. Bring to a boil and stock has reduced for about 10 minutes. Now add in peas, toss around to mix well for 1-2 minutes. Season with salt and pepper to taste. Serve with rice and a glass of red wine. Enjoy!!!
Note: You can freeze this dish once it has cooled completely. You can add this dish with other vegetables and rice another day or when you want to eat them. Remember to thaw it and then warmed up in microwave or you can cook them in a saucepan.
Mixed vegetables
To blanch vegetables
Bring a large pot of water to a boil and salt it generously. Fill a metal basin with ice water, and put a colander or strainer in it. Add the vegetable to the boiling water and cook, uncovered, until crisp tender, or the desired degree of doneness. Scoop the vegetable from the water and immediately put them in the ice water, to stop the cooking and set their colour. Cool and drain, and set aside.
To cook vegetables
Heat 2 Tbs oil in a big saucepan over medium heat, and add in garlic and onion cook for 1 minutes or until translucent. Add in carrots, cook for about 2 minutes, then add in vegetables stock, green beans and cauliflower stems, cook for about 2-3 minutes. Next add in cauliflower florets, wombak, mushrooms and bok choy cook for about 3 minutes.
Pour Shao Xing Chinese cooking wine, oyster and soy sauce. Stir to mix well for 1-2 minutes. Check the doneness of vegetables. Once done to your desired cooking add seasoning. Enhance the vegetables at the end of cooking with 1 Tbs oil (OPT). Spoon onto a bowl and serve with your roast, and spuds. Enjoy your Christmas lunch with family and friends.
Note: When blanching a mix of vegetables, don’t cook them together since they may not all cook at the same time. Start with the lightest coloured or mildest flavoured vegetable, and blanch and refresh each vegetable, one after the other, until cooked as desired.
Once you have cooked all the food and warmed up the chicken meat, plate them up. I just warmed up my beef burger peas with onion, mixed vegetables, and chicken meat each on its own. Then scoop some rice onto the plate. Next, plate up the beef burger peas with onion on top at the right side of the plated rice. The mixed vegetables go on the left top of the rice. Squeeze chili sauce over the meat and vegetables and add some tiny dots on the rice. Enjoy with a glass of red wine.
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