Posted in By her, Chicken, Lunch Box, Recipe

By her: honey soy sauce chicken


Recipe from just one cookbook


12 chicken mid joints (or other chicken parts; for drumsticks, marinade overnight for more flavour)


freshly ground black pepper


4 tbsp (1/4 cup) honey

4 tbsp (1/4 cup) soy sauce

2 tbsp sake


1. Rinse the mid joints under cold water and pat dry.

2. Combine the seasonings in a ziploc bag.

Tip: Keep the measuring cup upside down to get the last drop of honey while you do the next step.

3. Prick the mid joints all over with a fork and season with salt and pepper.

4. Add the mid joints in the ziploc bag and squeeze the air out, zip up the bag. Coat the mid joints with marinade all around by rubbing them. Marinate for at least 30 to 60 minutes and of course you can marinate overnight.

5. Preheat oven to 220 degrees C. Place the mid joints in a baking pan. Make sure the mid joints are not overlapping each other and the skin side is up. Pour the marinade liquid over the top. Bake for 20-30 minutes.

6. Baste the mid joints a couple of times during the baking. If the mid joints are done and the top is not browned, you can change the oven setting to broil until the top is nicely browned. If the top is browning too fast while baking, cover with a sheet of aluminium foil to stop the chicken from burring. Serve immediately

Serves 2-3


Posted in By her, Chicken, Japanese, Lunch Box, Recipe

By her: marinated chicken & cucumber


Recipe adapted from Just One Cookbook


1 cucumber

3 chicken thigh with/without skin

For seasoning A

1/4 cup water

2 tbsp sake

1 tsp salt

For seasoning B

1/4 cup soy sauce

4 1/2 tbsp sugar

2 tbsp mirin

2 tbsp sesame oil

1 tsp sake


1. Discard both ends of the cucumbers and peel the skin, leaving some part unpeeled for the look.

2. Cut the cucumbers in “rangiri style”, making long, thin diagonal cuts while rotating one-quarter between every cut.

3. Cut the chicken into bite-sized pieces.

4. Place the chicken in a frying pan skin side down and add Seasoning A.

5. Cover and start cooking over medium heat. Simmer for 2 minutes, then turn the chicken over and continue simmering covered for 2 minutes. Turn off the heat.

6. Continue cooking with the remaining heat and make sure the chicken is cooked through.

7. Combine Seasoning B in a large air tight container.

8. Remove the warm chicken from the pan and add in the container.

9. Add the cucumber and mix well. Let marinate for at least 10 minutes. You can keep it in the refrigerator for up to 2-3 days. Serve cool or at room temperature.

Serves 2.

Posted in By her, Chicken, Japanese, Lunch Box, Recipe, Rice

By her: teriyaki chicken & rice


Recipe from 8 days


4 tbsp soy sauce

4 tbsp mirin

1 tbsp sugar

2 tbsp sake

2 chicken thigh fillets

1/2 tbsp vegetable oil

1 cup cooked white rice


1. Place soy sauce, miring, sugar and sake in a bowl. Mix and marinade for at least 20 minutes or overnight.

2. Preheat oven to 200 degrees C.

3. Line a baking tray with foil.

4. Remove chicken thigh fillets and brush with oil. Pour the marinade over the chicken.

5. Place fillets on the foil-lined tray and bake for 20 to 25 minutes. Tip: to determine if the chicken is cooked, prick it with a fork. The juice should run clear.

6. Serve on top of steamed white rice.

Serves 2.



Posted in Chicken

Herb Yoghurt Chicken

Recipe from
4 tbsp extra virgin olive oil
1 lemon, juiced
2 cloves garlic, minced
salt & pepper
5 boneless chicken thigh, rinsed, patted dry
Herb-yoghurt-cucumber sauce
1 cucumber, peeled & seeded
1 lemon, juiced
pinch freshly ground black pepper
1 tbsp garlic
1 cup yoghurt
pinch salt
1 tbsp freshly chopped dill leaves
For the marinade:
In a medium sized bowl, mix together all marinade ingredients.
Add chicken breast to marinade.
Cover and refrigerate.
Allow to marinate for at least 30 minutes.
Preheat grill to high heat.
When ready, remove chicken from marinade.
Place on a grill and cook on high heat for 6 minutes on each side.
Preheat oven to 180 degrees C.
Remove from grill to a heat-proof pan and place in the oven for 10 minutes, to finish cooking through.
For the herb-yoghurt-cucumber sauce:
Dice the cucumber and add to a medium bowl.
Stir in the remaining ingredients and combine well.
Cover and place in refrigerator until ready to use.
Slice chicken into strips.
Top with herb-yogurt-cucumber sauce and serve.
Serves 2
Will HE make it again?
maybe not.

Posted in Chicken, Korean

Korean Ginseng Chicken Soup

Recipe from
1 chicken
3 ginseng roots
4-5 dried chestnuts
7-10 whole garlic cloves, peeled
10 red dates
sweet rice, enough to stuff the chicken with
Take the chicken out of its package and give it a nice bath.
Make sure to drain as much blood out of the chicken as possible.
Bring the chicken to a boil in a pot of water and when you see a layer of white foam appearing, remove the chicken from the heat.
Give it a nice rinse under cold water and make sure you carefully clean out the inside too.
A lot of blood will accumulate inside after that quick boil.
Once the chicken is clean, you’re ready to stuff the chicken.
Add enough sweet rice to fill up half the chicken, then add a clove of garlic and a chestnut.
Fill the rice to the top and seal it off using a red date and a piece of garlic.  
Make sure there’s a tight fit.
Clean the pot, add the chicken and fill it with as much water as you can.
Make sure you use a pot that is narrow and high to give the chicken a snug fit.
You will need at least 5 inches of water to cover the chicken because most of it will evaporate.
So be sure to use a pot high enough.
Bring the soup to a boil and keep skimming off any remaining fat that rises to the top.
You don’t want to boil the water too harshly.
Make sure it’s a slow boil.
Cover the pot and let it boil for up to 3-4 hours.
Every 30 minutes or so use a large ladle to flip the chicken over to ensure even cooking.
Will HE make it again?