:chef

very yummy

With this sauce, I once prepared it with shredded turkey as well. I would have my meal ready a day in advance so that when I got home from work, I just needed to heat it up. My son was 12 years old and it was a struggle to get him to eat. That day, when I got home from work, I was surprised to find that he and one of my nephews who was visiting had eaten all the food. My husband and I were left with nothing. My late father used to say, 'Make that meal more often,' 😂😂. So, here's to my son (Roge) and my nephew Miguel, this meal is for them.

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

Tender chicken breast in a white cream sauce using ingredients you already have in the fridge. Add whatever you like. I used fresh shiitake mushrooms, green onions, and carrots. It's a very filling meal for two people. If you like this style of Western food, you must try it. It's very fragrant.

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