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Leftover Soy Sauce Chicken with Preserved Veggies with Vermicelli
Today, I used the leftover soy sauce chicken sauce to cover my vermicelli. I also added Chinese "Xue Quai" preserved vegetables for extra flavour. It was yummy.
First, I pan fried the pork chop two minutes each side and then 1.5 minute longer to ensure it is cooked. I did not use oil as I used a copper non-stick pan. Then, I threw in the tomatoes and onions to cook in the pork chop juice/oil.
Today, for lunch, I made a sandwich with scrambled eggs, bacon and tomato. My late dad used to make this for me as breakfast. My dad was an amazing cook.
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