Bento Mania #70 – Skewed Turmeric Chicken
The more I look at Hubby’s bento, the more I want to snigger at it. I cooked a whole bunch of the Bunashimeji mushroom with Hong Kong Kailan. When come to presentation, just a few strand of the mushroom is needed and yours truly wacked the remaining whole lot of it cos I don’t need presentation! Fyi, I am a Mushroom Mania!
I marinate my own Turmeric chicken aka satay. The ingredients: I used deboned chicken drumsticks as I hate breast meat. Marinate them overnight with a little sprinkle of sugar, salt, honey, pepper and turmeric powder. Grill them on high for 20mins or till done.
cynthia said,
February 10, 2009 @ 1:01 pm
this is how you make satay chicken,.. i can use the leftover ingredient next time.
thanks for sharing!
jazzmint said,
February 10, 2009 @ 8:43 pm
i love mushroom too hahaha
cindy said,
February 10, 2009 @ 10:31 pm
i’ll try this tonight… I’ve been always using the pre-package ones… its expensive…thanks for the recipe…
giddy tigress said,
February 11, 2009 @ 2:54 am
thanks for the recipe for the chicken satay. no gravy to go with it?
kk said,
February 11, 2009 @ 9:54 pm
How do you cook this kind of mushroom? i only know how to cook the chinese black mushroom. Do you need to soak them into the water before cooking?
The Queen says: I have a recipe here http://www.jessieling.com/2008/04/21/mushroom-mania/ . No soaking is needed. You just rinse them with water as they are fresh mushroom.
jacss said,
February 12, 2009 @ 10:43 am
nice chicken satay…great bento dish actually!! i shall give a change in taste (always oyster sauce only) & try tumeric powder one day!!! so appealing & neat ……
HN said,
February 16, 2009 @ 5:07 pm
Wow wow wow, this look terrific!!! Thanks for sharing the recipe too 🙂