Thursday, September 23, 2010
For 3 chicken thighs:
Mix 3T shoyu, 1T olive oil, 2tsp five spice, 1tsp fresh grated ginger, and 1tsp fresh minced garlic. Marinate chicken a few hours or however long you have (doesn't really matter too much). Roast for 10-15 minutes, turning occasionally. Reduce heat to 350F and bake additional 15 minutes. If you cut the thighs into smaller pieces for cooking like I did, they will cook faster and you can skip the baking step. Check to see when your pieces are cooked through, and remove from heat.
I put the chicken pieces and a furikake-sprinkled rice ball in a moon-shaped silicone cup along with a few colorful cherry tomatoes and a bunny cut from radish. This box is pretty deep so I was able to squeeze in a corncob, Okinawan purple potato, broccoli, yellow carrot flower shapes, peapods and some white nectarine slices into the rest of the space. I made a big batch of chicken so you'll see it again in near future bento as well. I just realized I should have cut a moon shape instead of flowers, for Mid-Autumn Moon! Next time.