Staff Meal: Ginger Soy Chicken & Garlic Spinach
For our staff meal, I kept things simple and comforting this time with a classic pairing: Ginger Soy Chicken and Garlic Stir-Fried Spinach.
The chicken was marinated in soy sauce, oyster sauce, sake, and mirin Sautéed with fresh ginger and oil until fragrant, and a touch of white pepper—then gently braised until tender, soaking up all that savory, gingery goodness. The flavor was warming and satisfying, and so satisfying eaten with steamed rice.
I also made a vegetable dish of stir-fried fresh spinach with minced garlic—quick, fragrant, and full of that sweet, earthy green taste. I learned from my Mum that spinach is a green that needs more oil than other greens when cooking. It just has a better mouthfeel and texture when you do that and it's true. A simple and familiar dish that paired beautifully with the chicken and rice.
A wholesome, nourishing meal to fill up the team before service as well as reminding us that good and nourishing food doesn't have to be complex.
