Chilli chicken is a popular Indo-chinese preparation. In this dish mostly the chicken is deep-fried in a batter of cornflour and egg. But in this era when everyone is so health-conscious, I thought of preparing chilli chicken in which the chicken is not deep fried and yet you do not compromise with the taste. So, here I have just cooked the chicken in it's own juices and then cooked it in the prepared sauce. Chilli chicken can be served as an appetizer or with fried rice and noodles.#partyfood #indochinese

This easy delicious dish can be prepared and cooked less than an hour 😁👍🏻

I always have ketchup in my cupboard but never use it in anything other than Western cooking. So I combined the ketchup with plenty of sesame seeds and came up with this delicious sauce that somehow still tastes strangely Japanese but also lets the flavour of the ketchup shine.Chicken tends to shrink during cooking so please cut it into large bite-sized pieces. Recipe by Raby

I thought miso sauce would go well with atsuage, so I made this stir-fry. I wanted to add some green vegetables for color, so I used some green peppers that I had in the refrigerator. I ended up with this dish, which goes really well with rice.The miso sauce will spatter out of the pan, so try to quickly cook it up.The ginger is for fragrance, so you can discard it before serving.If you don't like green peppers, you can substitute it with your choice of mushrooms, such as king oyster, or lotus root and it will still be delicious. Recipe by Mimosa

I’ve been wanting to try this in the Instant Pot for the longest time, so here goes! This is way cheaper to make than to buy, and probably faster too 😊

I had leftover vegetables and ground chicken, so I cooked them and made a filling soup dish.・I used vegetables that I had on hand. Potatoes or bean sprouts would be tasty in this dish too.・Adjust the amount of seasonings to taste. For 2-3 servings. Recipe by annnnn

This recipe is very flexible. You can add black fungus, tomatoes, tofu, capsicum, carrot or anything else you like on top of the zucchini. If you want to go vegan, just add tofu and omit the chicken.Recipe is adapted from:https://www.skinnytaste.com/chicken-zucchini-stir-fry/

Very delicious dry wonton noodles served with mushroom and chicken feet cooked in a pot of soy sauce gravy. If you dont have chicken feet, can be replaced with BBQ pork, chicken or meat balls that goes well with the noodle.

you can substitute chicken for beef, fish or shrimp.

Remember I told you that I am a rebellious cook?I am going to make a Bibim Gooksoo (mixed noodles) my way. Usually, Koreans make their Bibim Gooksoo with Cho Gochoo Jang(sweet and sour hot bean paste), sour kimchi, cucumbers and lettuce.I will make mine with seasoned squash (hobaak namul) and seasoned egg plants (gaaji namul). And the noodles will be seasoned with soy sauce and sesame oil and sesame seeds.The namul will be seasoned with minced garlic, finely chopped green onions, sesame oil, sesame seeds and Chosun Gaan Jaang. No Kikkoman soy sauce. Temples in Korea use it daily in their cuisine.Mae Joo, which are blocks of cooked soy bean, are hung out to dry and after that are put on a straw bed, covered with a blanket in a warm place to ferment. A very complicate, delicate , lengthy and challenging execution.After the fermentation, the soy bean blocks will be cleaned in cold water and will be submerged in salt water with few dry red peppers and few pieces of wood charcoals. It is said that the charcoal will kill the bacteria during the process. The salt water will turn to a dark color after a certain time. The soy bean blocks will be removed and smashed. That is Dwen Jaang, Korean miso.The dark salt water will get boiled and get cooled before using. And that is Chosun Gaan Jaang.

This deliciously easy chicken, can be grilled, baked, or cooked on the griddle. Paired with some sticky rice and shredded cabbage and you have a great family meal.

This chicken cooked with rice tastes much better than anything bought in stores.It's full of ingredients and completely satisfying!This rice is pretty lightly flavored, so it goes well with nori or pickled ginger! Recipe by Cooking S Papa