Staff Meal: Thai Pandan Chicken, Stir-Fried Veggies & Butter Rice
Before service kicked off, my sous chef prepared a vibrant and satisfying staff meal that had everyone digging in with big smiles. The star of the spread was Thai Pandan Fried Chicken—marinated pieces of chicken wrapped in pandan leaves, deep-fried until juicy and fragrant. The pandan added a subtle floral aroma that made each bite burst with flavor.
Alongside it was a colorful stir-fry of mixed vegetables: snap peas, broccoli florets, carrots, and sweet baby carrots, all tossed in a light garlic sauce. The veggies were crisp-tender and added a nice balance to the richness of the chicken.
What tied everything together was the butter rice—fluffy grains infused with ghee and topped with golden fried shallots. It was aromatic, slightly nutty, and the perfect companion to soak up all the flavors on the plate.
The meal was comforting, nourishing, and full of heart—just what we needed to fuel us before diving into a busy service. Super delicious and satisfying!
