Bento prep and rice porridge

Last Sunday afternoon, Jac did a little cooking for our bento lunches.

I’d seen this recipe for panfried lemon chicken nuggets at Just Bento, which has become one of my favourite bento blogs to visit. I thought the chicken sounded delicious, and Jac asked me to print it out so she could give it a try. Jac used chicken thigh instead of breast, and she sliced it into strips rather than nuggets. Ours turned out a much darker brown, but I think that was because Jac used more soy sauce than what Maki had in hers. The chicken turned out fantastic! The moist and tender chicken smelled and tasted like teriyaki chicken with just a hint of lemon. This recipe is definitely a keeper!

Panfried lemon chicken strips

Jac then cooked up another batch of chicken thigh strips which she flavoured with barbecue seasoning.

Panfried barbecue-flavoured chicken

She was still in a cooking mood, and made coleslaw too.


She’d cooked me some pork rice porridge the evening before. I ate a bowl of porridge with leftover trimmings from Thursday and Friday night’s noodle soup (broccoli, Chinese cabbage, beansprouts, spring onions, chicken, char siu and fried pork fat), topped with fried shallots and a drizzle of soy sauce and sesame oil. Yum.

Rice porridge

Stirred through, it looks like baby food. But it’s delicious!

Rice porridge stirred through

The next post shows you how the panfried lemon chicken and coleslaw looked packed for bento the next day.

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