Blog Archives

Shoyu Chicken

Bento: Shoyu Chicken, rice, carrots, cucumbers, tomatosI found this recipe from Hapa Bento, and had been wanting to try it out since it looks like a good thing to keep in my freezer stash.

On it’s own it was a little salty (even with using low-sodium soy sauce), but having it with rice made it mild and tasty. I also added in a little bit too much of the Chinese 5 Spice because it was a new jar and I opened it over my cook pot so a little extra spilled out. Oops!

However, it’s definitely one that I’ll be doing again, and in the meantime I have lots of chicken for bento lunches ready to go! This was a REALLY easy recipe, too! (I took a better picture with my real camera, but need to find the cord to upload to my computer. In the meantime, enjoy a picture from my phone’s camera!)

Shoyu Chicken


2 pounds free-range chicken thighs and legs ( it doesn’t matter if it’s boneless or skinless)
1/2 to 1 cup soy sauce to taste
1/2 cup mirin
1 tbs or more to taste of grated fresh ginger root
1/2 teaspoon Chinese 5 spice Read the rest of this entry

Rosemary Baked Chicken with Potatoes

Tonight’s dinner…with leftovers for tomorrow!

Rosemary Baked Chicken with Potatoes

Posted by Editor at The Food Channel Jan. 05, 2011

Prep Time: 15 minutes
Cook Time: 50 minutes
Serves: (6, I’m assuming…the original post didn’t have servings listed! We split it into 4 servings, though, because of the packaging of the chicken thighs.~Aili)

Recipe courtesy of McCormick®. (Hence the specific-brand products. ~Aili)

Nutrition Information (per serving): Calories: 264, Fat: 12 g, Carbohydrates: 19 g, Cholesterol: 64 mg, Sodium: 334 mg, Fiber: 3 g,
Protein: 20 g. Read the rest of this entry