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.

7 Hijackers »

  1. 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!

  2. jazzmint said,

    February 10, 2009 @ 8:43 pm

    i love mushroom too hahaha

  3. 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…

  4. giddy tigress said,

    February 11, 2009 @ 2:54 am

    thanks for the recipe for the chicken satay. no gravy to go with it?

  5. 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 . No soaking is needed. You just rinse them with water as they are fresh mushroom.

  6. 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 ……

  7. HN said,

    February 16, 2009 @ 5:07 pm

    Wow wow wow, this look terrific!!! Thanks for sharing the recipe too 🙂

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