First off, my apologies for being so behind with updates. Not much time to pack lunch lately, in fact, this is my first bento for November, so not much material to update with either. Work and other hobbies have been taking up my time, I must admit.
Today’s lunch is made of rehashed leftovers. The mashed potato is from frozen leftovers. I simply nuked on high for 2 minutes, then sprinkled some grated cheese, leftover taco fixings from a few nights before.
The Crispy Chicken Flakes was a leftover rehash success. Inspired by Crispy Adobo Flakes, I took leftover restaurant chicken (Max’s!), flaked and fried. Not the healthiest way to recook leftovers, but one of the yummiest.
On the side, I have tomato wedges (quick veggie fix), some wasabi peas (something green!) and a wedge of spreadable cheese—which I worked into the mashed potatoes right before eating it. Was so happy to be eating a homemade bento again. Such a welcome change from living on fastfood the past two weeks. Oh bento, how I missed you!
Crispy Chicken Flakes v. 13 November 2007
Oil for frying
1. Using clean hands, strip the chicken off the bone, then flake it, with flake size depending on your personal preference.
2. Heat a small amount of, around half a centimeter to a centimeter in a small pan.
3. Add your chicken flakes, making sure it’s fully, or almost fully submerged.
4. The oil can splatter so try not to move the chicken too much. If it’s relatively covered in oil, the chances to splatter is less.
5. Drain on paper towels and serve.