I 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!)
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
Tonight’s dinner…with leftovers for tomorrow!
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