Honey Lemon chicken with soya sauce

I saw this recipe in a local woman’s magazine. Thus I have no link to share.

– Chicken thighs
– Honey
– Lemon juice
– Soya sauce: Dark and light
– Pepper
– Crushed garlic
– Ground garlic and ginger paste
– Make deep cuts in the chicken pieces.
– Mix ginger and garlic with the chicken pieces.
– Marinate chicken in the sauces. I add 4 tbsp of light soya sauce to every tbsp of dark soya sauce. Lemon and honey to my whimsy taste ;p
Leave chicken marinated for at least an hour (overnight will be ideal)
– Heat oven at 220 deg C. Season with ground pepper and crushed garlic cloves.
– Bake for 45mins til chicken is cooked and skin is crispy yummy!


chicken chops

The brood can easily finish few pieces of chicken chops at a go! And buying them from outside is rather costly for just one serving. So I set about looking for a recipe. Found one that requires marinate ingredients already in my fridge and it turned out excellent.

I also made the brown sauce/ gravy using basic ingredients found in the ready made sauce bottles. So many of these ready made sauces have too many undesirable preservatives and flavour enhancers which are totally unnecessary!

I use chicken thighs, breastmeat and fillets, preferably with the skin, to make the chicken chops.

Ingredients – Marinade

  • Worcestershire sauce
  • black pepper
  • soya sauce


  1. Marinated the chicken pieces in the above ingredients for a couple of hours.
  2. Bake in the oven for about 45 mins to an hour at 180 deg to 200 deg (time and temp depends on the amount and size of chicken pieces.
  3. Once chicken is cooked, I brown them on the pan just for the skin to  have some colour. Voila- yummy healthy chicken chops.

Ingredients – Sauce/ Gravy

  • juice/ gravy from the baked chicken
  • rice vinegar
  • corn syrup
  • water
  • brown sugar
  • tomato paste/ puree ( i used a bit of the sauce from  baked beans ;))
  • red wine (optional)
  • flour or cornstarch (optional)


  1. Dissolve brown sugar in the water. Let it simmer
  2. Add the gravy from chicken and remaining ingredients.
  3. tir until all mixed well. Continue to simmer til sauce thickens. (Flour or cornstarch can be added as thickener.)
  4. Serve over the chicken pieces.


Mee Kuah

This is one dish that I can proudly declare to be handed down from my mum (Finally I can say I have hope in slowly following her footsteps in yummy cooking ;p) Of course, I have improvised the dish. It is one of Princess’ fave dishes and asks that I make it regularly (Dont you love it when your children ask more of your cooking? ;)) 

I look forward to the day when I can pass down this recipe to any of my brood and expect to taste their versions. The highlight of this dish are the garnishes. My mum even had an elaborate dish plate for the various garnish but fuss-free me opted for L&L compartment container 😉 And its always daddy who prepares the garnishes as the cucumber and omelette need precision cutting/ slicing which is simply beyond me ;p

I find this super  easy to make despite it looking elaborate ;>


  • Cabbage leaves
  • Minced mutton (chicken or beef can do as well)
  • Tomato puree
  • Chilli paste
  • Minced ginger and garlic 
  • Noodles- yellow egg noodles and white kuay teow are my choices


  • Omelette (sliced thinly)
  • Coriander and spring onion (chopped finely)
  • Cucumber (peeled and sliced thinly)
  • Lime
  • Fried shallots
  1. Boil cabbage leaves
  2. While waiting for cabbage to be cooked, heat oil. Saute ginger and garlic. 
  3. Add chilli paste and fry well
  4. Add tomato puree and mix thoroughly
  5. Add minced meat and stir well
  6. Add cabbage leaves and some water
  7. Leave to simmer
  8. Prepare garnishes

When serving, mix noodles with the gravy in separate pot. Add to plates and top with garnishes. You can add more gravy if preferred. ENJOY! ;D