Bento #72, #73

Instead of the usual sushi rice, I stuffed brown rice into the inari skin. Of course the rice does not stick together at all but it tastes not bad (actually, anything with inari skin is not bad or good) and feels healthier too.

I tried to bake chicken thighs in oyster sauce. Unfortunately, I burnt it a little. The chicken skin was meant to be cripsy but in the end it became chow-dar. Nevermind. So I stripped away the skin and it became *ahem* healthy baked chicken thighs without the sinful skin.

I tried baking chicken parts several times but none of them turn out to be cripsy. I think the reason of behind my not-cripsy baked chicken is because I put them on a baking tray. I should have used a guaze or something so that the juice drips away, am I right? Or is it my oven's problem? Or is it the marinate I use? Any tips?

My lunch.

Clement's breakfast. Kind of big portion. I like the colour combination of this bento too.