“If you’ve got one whole chicken you can get three meals out of that easy,” said Lim.
She would start by simmering the chook on a low heat for an hour or so, until the meat was fully cooked through and the water full of chicken-y flavour.
”That creates a chicken stock far superior to anything you can buy.”
The stock would become a soup, into which would go anything she happened to have lying around – bulgur wheat, pasta, lentils, fresh and frozen vegetables – and a little of the chicken meat.
a positive lesson people could take from being in lockdown, when it was more onerous to buy food and some supplies were limited, was how to make their supplies go further.