Originally Posted by
StuckInYYZ
Dinner plan.... was at Costco and picked up a roasted chicken (on top of other things)... spent the time extracting the meat. Currently making "beh" (a type of congee except not as wet). Plan is to mix in the meat from the chicken and then serve it with some cubes of fermented tofu.
Actually, that sounds like a really good combination! I'm sure I've had something very similar in HK (assume you meant "foo yur"), and haven't it in over 10 years. Participating on this thread has me lamenting even more HK's current closure to the West.
Originally Posted by
StuckInYYZ
I know there is a thread somewhere about Costco chickens not having flavour, but I don't see a difference between the ones here and the free range chickens I can get at the higher-end supermarkets. I also am not relying on that to solely provide the flavour...
Perhaps I have less refined palates, but I find the $4.99 Costco chicken better than Whole Food's $10 organic ones that everyone around me keeps insisting is better. Anyway, when it comes to food, my philosophy, at times, is "have ranch, will eat"!
For dinner, I'm thinking of getting the Chinese roasted fatty pork with (siu yook) crispy skin, and dipped in oyster sauce mixed with granulated pepper.