:chef

very yummy

Chef Kasahara from Restaurant "Sanpi Ryoron" demonstrated this method of cooking chicken breast on TV.Since I saw it, I always use this method to pan-fry chicken breast.The chicken breast will be tender and moist when it is thinly sliced and cooked on a very low heat for a short period of time.You can of course substitute horse-mackerel or sardine for the chicken. I used rice flour in this recipe, but flour or katakuriko potato starch flour can be used as well. As for the oil, sesame oil or olive oil go well with this recipe. For serving 3-4. Recipe by Petit bouquet

I just wanted to make a juicy chicken dish.When you heat sliced garlic, make sure not to burn it. Recipe by michipapa

I love shrimp in chili sauce but shrimp can be expensive. So I decided to make it with chicken breast.Make sure you rub the sake and salt into the chicken very well. This will help soften the meat.When you're browning the chicken during Step 5, don't disturb it until the edges start to brown (if you do, the breading will come off).This is a bit spicy. If you don't want it so spicy, you can reduce the amount of doubanjiang and black pepper. Recipe by Mahone

This is a delicious way to enjoy chicken breast.The chicken is marinated, so the salad has a really good flavor. Follow Steps 1-3 for parboiling and the chicken will be very moist and not dry. Chicken breast is very light, so it goes really well with rich, thick mayonnaise. I also recommend making a double batch so you can use the chicken to make sandwiches the next day! Recipe by LaLaHappy1

:grace