I collected my blood test results on Saturday and it’s both good and bad news. Good news is, my thyroid function is perfectly fine. Bad news is, as I do not have a thyroid disorder, it just means the lump on my neck is an unknown growth. Whether it’s benign or malignant, I’ll only know after the ultrasound and biopsy so I’m scheduled to see an ENT specialist soon. Fingers and toes crossed, again.
I’m trying not to imagine the worst, not when I’m feeling under the weather at the moment. But seeing it from another angle, it’s good that I do think about the worst case scenario because I’ve spent the weekend sorting out my life and health insurances (which I’ve procrastinated for the longest time ever) and also had my nominations done up. To say I’m not worried is of course not true. But it’s not to the point that I feel stressed or depressed. I just don’t like to be caught unaware in an undesirable situation.
Feeling very low in energy today but blogging helps take my mind away from the zillion things I need to do.
Today’s recipe-of-the-day is a very hearty and homey recipe of chicken braised in a sweet and tangy sauce. An ideal recipe to start off a new week when you need to clear out old scraps in the fridge because you can literally use whatever leftover meat or vegetables in this. Bottled tomato sauce and chilli sauce are just what’s needed for the base. Enjoy!
Braised Chicken with Celery in Tomato Sauce
Ingredients (serves 3-4)
1/2 chicken (approx. 500g), cut into pieces
5 slices ginger
5 cloves garlic, finely chopped
4 sticks celery, cut into pieces
1 carrot, peeled & sliced
salt & freshly ground black pepper
1 tbsp corn flour
1 tbsp vegetable oil
Sauce: (combine in a bowl)
1 tbsp tomato sauce
1 tbsp sweet chilli sauce
1/2 tsp sugar
pinch of salt
1. Marinate chicken with salt, pepper and corn flour. Chill in fridge for at least 30 minutes before cooking.
2. Heat oil in pan and brown the chicken pieces.
3. Add ginger and garlic and stir fry till fragrant. Add in celery and carrot and stir fry to combine.
4. Add sauce and bring to a boil. Reduce heat and allow to simmer for 12-15 minutes till chicken pieces are cooked through and carrots are tender. Serve while hot.