I used a Be-ro recipe for Dropped Scones for the the batter (but omitted the sugar) and put cooked diced chicken seasoned with Chicken Seasoning, and a handful of tinned sweetcorn in to the batter before cooking them in a hot non-stick frying pan. These were yummy but very filling! You don’t need many of these!
Today’s bento is a Chicken Salad. I tried sprinkling chicken seasoning on the chicken while it was in the frying pan, but the spices were all stuck in the bottle so I had to tip it upside side down with the lid off and then a whole chunk came out and covered the meat with a thick layer. Well I like Chicken Seasoning so I didn’t even try to take any out. This was the tastiest chicken ever! Very salty though! I think I even got a little giddy from the amount of salt there was in it! I had some lovely mixed lettuce leaves which are from a convenience pack, ready cut and washed so I got some interesting colours for the background and because there was plenty of it, I didn’t skimp with the greenery this time! I put a chequered apple and a chequered cucumber chunk in there and some tulip carrots. The Rice Ball is just plain rice with nori stars on it, and the tomatoes have sesame seeds sprinkled on them. I made 3 of these and the kids and I had one each today for lunch. The baby is now able to feed himself pretty much, but the chicken was far too salty for him – he just stuck to the salad and his onigiri.
By the way, I tried cutting the raw chicken breast with an owl shaped metal Cookie Cutter. The cutter just bent and crippled over. So we ended up with just regular straight chicken strips. But they were sooo tasty! Finger licking good! 😀 My tongue has gone a bit numb though now from the saltiness. I think we’d better not have any more salt for 2 weeks! 😀