I love chicken breast as it's healthy and high in protein.I try to make various dishes using chicken breast so that my family won't get too bored with it.My family loves pan fried ginger sauce dishes and this recipe has been given their approval.It's not exactly ginger pork, but it's quite similar.The size of the chicken breast varies, so watch carefully when you start cooking in the microwave.The cooking time in the microwave varies depending on the temperature of the meat.300 g is a large portion of breast meat.The key is to let it sit for a while after microwaving to make it juicy. Recipe by Tomomikicchin

Second time making this chinese dish since im a fan of rice cakes as it has this chew in it that i love. The info is step by step looks long but i hope more people will enjoy cooking chinese food since its very easy!

I often make a potage with leftover ingredients in the fridge. I had a little bit of leftover Chinese cabbage, so I cooked it with a potato.Cutting the vegetables as thin as you can reduces cooking time.After adding milk, try not to bring the pot to a boil. Recipe by Puru berry

This is the Chinese cabbage version of my Creamy Bok Choy & Scallop dish. I uploaded the Bok Choy version first but I've actually been making this one from the beginning.This is a remake of the actual Chinese dish made with abalone, but since I don't like abalone, I modified the dish to my liking.Adding heavy cream makes for a richer flavor, but you don't need to use it.If you don't use heavy cream, use 150 ml of milk. Recipe by mielle

I have modified the recipe of Mediterranean Grilled chicken recipe into Chinese style recipe. Since the people love this Mediterranean grille chicken I have decided to share this similar recipe of Chinese Style. Hope you will love it.

I normally make this dish without looking at a recipe, and I've been making it for 30 years for my family.By parboiling the hard, white stems of the Chinese cabbage and carrot, you can shorten the cooking time, and stir-fried vegetables turn out nice and crispy.It's also delicious if you use soy sauce instead of salt in Step 6 to taste.You can use any vegetables you have in your fridge. This is a great dish to use up leftover vegetables!! Recipe by mielle

I wanted to eat lots of Chinese cabbage, so I made this ultra-simple dish. My child loves it and always eats heaps.You can put as much Chinese cabbage as you like because it'll shrink. For 3 to 4 servings. Recipe by Blue-Island

I tried this salad decades ago and has been a favorite since then. It’s crunchy, refreshing and tasty.#vegan #vegetarian #greens #appetizer

I love cellophane noodles, so I made a dish with lots of Chinese cabbage and pork! It was a hit.Depending on the size of your Chinese cabbage, you might end up with too much, so weigh (in grams). Recipe by Nezukou

One of my endless pursuits is to get the taste of Indian Chinese chow mein. I have not succeeded yet. Sharing one such attempt. If you are feeling lazy, just have a packet of Maggi in 2 minutes. :)

My mother taught me this, and since then, this is the recipe I have been making in winter.Add the oil from the canned tuna, as it will add extra flavor to this dish.When you cook the Chinese cabbage, be careful not to burn it before the water seeps out from the cabbage!! Recipe by gabibi

Korean Chinese noodles? What? Are you insane FoFa? Well, maybe i just suck at naming. What it is, i took a Chinese noodles recipe, made some modifications, and here it is. Mostly because i didn't have the Chinese ingredients, but do maintain a small amount of Korean, like gochujang, which life isn't worth living without.Ok, maybe a little stretch there, but seriously, i love the stuff.This isn't really difficult in any sense, or time consuming.You could actually, double the noodles, double the meat, and it would give you more, and be just a little spicy.I would say this is medium spicy as is, unless you are capsaicin challenged, then it would be very spicy.