I tried to bake chicken thighs in oyster sauce. Unfortunately, I burnt it a little. The chicken skin was meant to be cripsy but in the end it became chow-dar. Nevermind. So I stripped away the skin and it became *ahem* healthy baked chicken thighs without the sinful skin.
I tried baking chicken parts several times but none of them turn out to be cripsy. I think the reason of behind my not-cripsy baked chicken is because I put them on a baking tray. I should have used a guaze or something so that the juice drips away, am I right? Or is it my oven's problem? Or is it the marinate I use? Any tips?
My lunch.
Clement's breakfast. Kind of big portion. I like the colour combination of this bento too.
6 voices:
Looks nice! I wouldn't mind trying the chicken! I think you need to brush with a little oil to make it crispy and put it on a wire rack.
no idea how to make crispy... maybe LZmommy can help :)
I like "healthy baked chicken thighs without the sinful skin"!
hmm... this is my 2nd time seeing your brown rice and thought of "Fear Factor", know what I mean? heehee :P
Yes I love the colourful bentos too :p
I used to marinate with soy sauce, ginger, chinese cooking wine to give it an oriental twist. And I put a bit of sugar so it'd brown nicely then I bake it on the rack using only the top grill. Hmm. It's got the grilled chicken crisp, but not fried chicken crisp, get what I mean? hmm.
i used to be able to bake rosemary chicken parts and the skin is fried chicken crispy. i forgot how i did it!!
hi i am new to lunch box and may i ask what is this little cup that is holding the fruits? where can i get them from?
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