My Bento # 4 - Soy Sauce Chicken, Leek & Green Bell Pepper

Cooked Rice top with Shredded Nori

Serve 1

1 bowl of Cooked Rice
2 tablespoon of Shredded Nori (the one I use is Korean )

Stir fried Green Bell Pepper

Serve 1

1/2 Green Bell Pepper
1 teaspoon Chicken Powder
1 teaspoon Oil

1. Wash and drain the green bell pepper. Remove the stem and seeds. Cut it into 4 parts then julienne.
2. Heat the pan with oil, stir fry the green bell pepper, sprinkle chicken powder evenly on top, stir fry it until fregrant.





Stir fry Leek

Serve 1

1/3 Leek (only use the White part)
1/2 teaspoon Chicken Powder
1 teaspoon Oil

1. Wash and drain the leek. Cut it into 1 1/2" length.
2. Heat the pan with oil, stir fry the leek with sprinkle the chicken powder until soften.

Soy Sauce Chicken

Serve 1

1/3 Boneless Chicken Thigh
1/2 teaspoonOil

  Marinade:
  2 teaspoon Soy Sauce
  1 teaspoon Sake
  1 teaspoon Brown Sugar

1. Wash and dry the chicken thigh. Cut it into bite sized pieces. Marinade it overnight.
2. Heat the pan with oil, cook each side of the chicken for 5 minutes until done.

Garnish with a small red chilli pepper slices

豆板醬炒茄子 Stir-fried Eggplant in Toban Sauce

材料:

茄子(細) 2條
免治豬肉150克
韮菜100克
紅辣椒絲2隻
蒜茸1湯匙
麻油

醬汁:

豆板醬 1 1/2湯匙
蠔油 1湯匙
醬油 1湯匙
黃糖 1湯匙
清酒 2湯匙

做法:

1. 茄子切開4段, 每段對開切半, 再切成粗條
2. 開大火, 水滾後隔水蒸茄子5分鐘, 待用
3. 韮菜切段, 待用
4. 紅辣椒切幼片, 待用
5. 燒熱1湯匙麻油, 爆香豬肉至全熟
6. 加入蒜茸、茄子、韮菜、紅辣椒及醬汁炒匀約2分鐘, 即成

Ingredients:

2 pcs Eggplant (small)
150 gram Minced pork
100 gram Leek
2 pcs Red chilli pepper slices
1 tablespoon Minced garlic
Sesame oil

Sauce:

1 1/2 tablespoon Toban sauce
1 tablespoon Oyster sauce
1 tablespoon Soy sauce
1 tablespoon Brown sugar
2 tablespoon Sake

Method:

1. Cut the eggplant into 4 parts, then cut each part into half, then cut it into thick strips.
2. Steam the eggplant over high heat for 5 minutes. Set aside.
3. Cut the leek into bite sized pieces. Set aside.
4. Cut the red chilli pepper into thin pieces. Set aside.
5. Heat 1 tablespoon of sesame oil, stir fry the pork until done.
6. Add garlic, eggplant, leek, red chilli pepper and sauce into the wok. Stir fry evenly and cook for 2 more minutes. Serve.