The title of this week's post should really be "Chicken Porridge" because that was what I had initially planned to make. Both Matty and Elaina came down with stomach flu on Thursday, just one day after Matty's birthday. In a way I had to count ourselves lucky that it didn't happen on Matty's birthday, otherwise he will be very disappointed for not being able to celebrate his birthday.
Decided that I should change the menu because the kids went back to their normal diet by Friday dinner and were doing fine by then. If I were to cook the boy porridge on Saturday, be sure that there will be some unhappiness in the family.
And I really need to start picking up some tips on pan-frying. Tried doing it with fish and it turned out to be a disaster. Even with chicken thigh, I only managed to get 2 out of 6 nicely done. The other 4 didn't turn out too well.
Ingredients:
- 6 chicken thigh (de-boned)
- 6 tablespoons of teriyaki sauce
- 3 tablespoons of honey
Preparation:
- Marinade chicken with 3 tablespoons of teriyaki sauce and leave in fridge overnight.
- Mix together 3 tablespoons of teriyaki sauce and 3 tablespoons of honey.
- Using a non-stick pan, pan-fry chicken thigh skin side down until it has browned evenly.
- Turn chicken over to the other side and do likewise.
- Cook chicken thoroughly and drizzle teriyaki-honey mixture over chicken.
Number of Servings: 6
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