Please enjoy this as if you were at a real Chinese pub.If you like, pour on lots of the onion oil. Since there's a member of our family that isn't too fond of onions, we use the oil sparingly. Recipe by Kajinnodanna

I always rely on chicken breast before payday. This is a Chinese flavored version of "Sautéed Chicken That's Still Tender and Mild". Another thing I want to do at the end of the month is to get rid of all the aromatic vegetables I have stored. I also wanted to use up some Chinese flavoring ingredients...so this recipe was born.I used a chicken breast that weighed 230g after the skin and extra fat were removed. After Step 3, it goes quickly, so if you have the time, pre-season the chicken in advance. If you will be using this in a bento and you'll be marinating it overnight and cooking it in the morning, use a little less salt and a little more sake. If leftover chicken stored in the refrigerator stiffens up, once you heat it up in the microwave, the tender texture will return. It's also delicious with some dry-roasted pine nuts scattered on top. If you like pine nuts I recommend adding them here. For 2 servings. Recipe by Sabumochi

I tried a lot of recipes that use cheap chicken breasts and create very tender results, and think this recipe is the best of all.Make sure that the chicken is covered with the chicken broth when it's being poached. Choose the right size pot and use water Just enough to cover the chicken.If you use too much water, the umami-filled juice of the chicken will escape into the water. Cool the chicken in the poaching liquid so that the meat can re-absorb the umami. Recipe by Asamato

I thought of this because of our autumn harvest of daikon radishes at home, and I wanted to make a quick Chinese-style stew.I cut the ingredients into long strips so that they cook quickly and absorb the flavour better.It is quite salty, so for those people who prefer to use less salt, please use a little less of each ingredient.Reduce the liquid well (have a taste and leave as much liquid as you want).I recommend cooking over medium heat. Be careful not to burn your chicken! Recipe by Donpintan

I’m a big fan of delicious dinners that come together relatively quickly. This is especially true after the holidays, when all the complicated and frenzied cooking and baking are finally done! This recipe is a winner because it’s fast but super flavorful. Don’t skip the baking soda step! It makes the chicken moist and velvety while cooking 😋This recipe is modified from eatthebite.com#Stirfry #Weeknight #Asian

I made this as a side dish for bentos.It's also good if you stir fry vegetables together.Cooking on low to medium heat. Recipe by 244gau!

Have you ever wondered how Chinese people are able to get the skin on their fried chicken so crispy...I got u!!!!

This salad is full of vegetables, but even my kids, who hate vegetables, eat it up.You can use any vegetables you have on hand in your refrigerator. (Sometimes I add finely sliced carrots or mizuna greens). Recipe by DUFFYchan

#CookClickThis special grilled chicken is so delicious and refreshing flavour with little sweet and tangy flavour. If you like the flavour of orange then definitely you will love this healthy chicken dish.

Chinese fried chicken is different from American fried chicken and Japanese fried chicken, it's crispy and dry outside and juicy inside with fragrance of Chinese spice. Serve it with stir fried vegetables and rice.

I thought that the sauce for "Cold Steamed Eggplant"would go well with steamed chicken so I tried it out, and it was even better than I imagined.The cooking times for chicken in a 500 W microwave oven are: 2 minutes for 100 g; 6 minutes for 300 g. Every microwave is different though, so definitely check the meat to see if it's cooked through. For 2 servings. Recipe by FarmersK

Another easy recipe and so easy to cook. I don't usually use an exact measurement for the ingredients I use, as cliche as it sounds I am measuring with my heart lol! So trial and error is the way to go but in my opinion you'll hardly go wrong with this. For this recipe I uses abit more ingredients other than Italian herbs for abit more flavor but really all you really need is the Mixed Italian Herbs by McCormick for that wonderful flavor, anything else is just extra. As for the vegetables I steamed it in the microwave, it's so quick and easy and it retain all the goodness of the veges as opposed to boiling it in water where you loses all the nutrition, it tastes better too.