Honey-Lemon Chicken

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Yeah baby! I’m back (hope for good). My net issues seem to be gone for good and also managed to bloghop for a while and bookmarked few recipes that I would love to try. Here’s one from Stef (check out the original recipe) but instead of the good ole baking oven, I used the microwave.

Chicken thigh, drumsticks and wings, 1 pair each and chopped into bite-size pieces
1/2cup soy sauce
Juice of 1 lemon
1/4 cup honey
1 tbsp sugar
few pieces of pressed garlic
Freshly ground black pepper

Mix the lemon juice with soy sauce, sugar, garlic and crushed peppercorns in a bowl and whisk in honey. Mix well and marinate the chicken overnight. Keep in mind to turn the pieces several times to make sure the flavor will be absorbed evenly.

Arrange the chicken pieces on a heatproof (glass) microwave tray unwrapped and set aside. Pour the remaining lemon-honey mixture into a saucepan and cook until thick. Proceed to microwave the chicken on medium-high heat for 6 minutes. If the skin isn’t crispy enough you may add another couple of minutes but do not microwave too long as you will end up with very dry chicken meat. Remember that cooking temperature and time may vary depending on the type of oven (mine is Chinese-made).

Pour the cooked honey-lemon sauce over the chicken and serve hot with plain rice.

I also tried the recipe using pork few days ago and it turned out just great! I microwave the pork pieces for about 4 minutes. After taking that photo, I separated the fatty parts from the lean meat and microwave them for another couple of minutes.

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I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

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