There's only a couple of Chinese restaurants in this little small town that we live in. And even so, the food never ever tastes like what we eat back home. As what they always say, home cooked food is always still the best. When we used to live in Aaron's parents place, they had a maid who would cook the meals everyday, and we were lucky enough to enjoy his mum's yummy recipes everyday.
I never knew how to cook, or how dishes were created. When I started working and preparing towards our wedding, my hours and location at work, forced me to pack my own food to work. It was costly to eat in town, and the food were prepared pretty unhygenically. There were rats and insects all over.
Being here now in USA, we really miss the convenience of the hawker foods. I have to cook our meals, as it takes a 20 minute drive out to get proper food. Every week day, I cook to pack food for my husband's lunch/dinner box, for him to bring to work. I know how hard he's been working, and how tired he is everyday, and I prepare every meal with love hoping it will make him feel better with the yummy food that he puts in his mouth.
Today's lunch box consists of Teriyaki Chicken and Bok Choy with Oyster Sauce.
The Teriyaki Chicken recipe is adapted from:
I have tried several recipes from here and they're all great and easy to cook.. Will update with pictures as I go along.
1 chicken thigh (you can choose to debone it, but I left the bones on.)
2 tablespoon mirin
2 tablespoon soy sauce
1 teaspoon sugar
drizzle of cooking oil
1. Marinate the chicken in mirin, soy sauce, and sugar for 30 mins.
2. Drain, reserve the marinate.
3. Cook the chicken in cooking oil skin side down. When browned, turn and cook the other side.
4. Add 3 tablespoon of water to the reserved marinate, and pour over chicken. Cover and simmer until cooked through. ( about 15 mins)
5. Remove cover, raise the heat until sauce is reduced to a glaze.
You may choose to slice it now, or if you're rough like me, serve it as the whole thigh, and bite into it like a carnivore. ;)
This recipe is only for 1 chicken thigh. I usually cook 1 thigh for each person, so just multiply all ingredients with the number of people eating. The guys pretty liked the chicken I cooked the last time, and I'm sure they'll enjoy it again today.
I apologise for the lousy food presentation, but I only remembered to take a photo of it after packing it into his pyrex containers. I'll try to improve on the presentation part. But its still yummy! ;)