Shoyu Chicken Recipe
I made a huge batch of shoyu chicken for my bento-stash. And this bento contains two drumsticks. Really!
I removed the bones from the drumsticks to make it all fit! Which goes to show you that even small bento boxes like this one, can hold more food than one might predict.
The second tier contains more kongbap which makes this lunch almost a twin to yesterday’s bento.
If you’re interested in trying this very easy and tasty “Shoyu Chicken” …here’s how I make it.
Shoyu Chicken
Ingredients:
Mix all the everything together and marinate between 30 – 45 minutes. Then put it all in a pot and simmer for on medium-high for 3o minutes, turn the pieces to insure even cooking.
Drain the chicken well before packing in a bento. Otherwise you can serve the chicken with the sauce over rice.
Freeze extra portions of chicken by wrapping individually for your bento-stash.
You can buy this awesome two tier metal bento box here.
I was just thinking of shoyu chicken! Looks delish the classic chicken & rice.
Hi sheri, Thanks! “Classic” is an perfect description for this combo.
Another recipe that sounds ridiculously tasty and easy to make!
I thought you might like to know that I am going to try out your hiyashi chuka recipe on Saturday. I’m working all day at a doggy event at my local fairgrounds and since it’s not going to be too hot or cold outise, I thought it would be the perfect bento item to pack!
Hi Katy! Hiyashi chuka, on what sounds like a busy day, will “hit the spot!”
Thanks!
YUM! I hate eating dry chicken dishes and this is perfect. Plus over rice? Heaven. Is that pickled cucumbers? I love that combo of rice/meat and something sour/sweet crunchy.
Thank you Chantale! Yes, those are a “quick pickle” with thinly sliced cukes tossed in pinch of salt and rice vinegar.
Looks and sounds amazing! I must try it next week, thanks for the recipe
Hi there Steph! Thanks so much for trying out my recipes. I’m honored.