I once saw a video on YouTube on how to make Chinese fried rice,but I used my own recipes in order to see if it will come out nicely which at the end it did.You can eat this type of rice with mixed sauce or any sauce or peppered chicken or anything you feel will go down with it.

Once I had chicken nanban somewhere that tasted like chili sauce...so I tried to recreate it using chili sauce instead of Nanban sauce.Fry chicken first over high heat with skin side down until browned. Then flip it over and put a lid on. Fry over low heat to get a better result.I used chicken breast this time. It turned out soft and filling! If you use chicken thigh, it will be juicy and delicious. Recipe by Yoko

I wanted my husband and kids to eat a lot of Chinese cabbage, so I came up with this flavour which is easy to eat It's easy but nutritious and you can get calcium from it You can drink up the soup which contains all the nutrition from the Chinese cabbage.1) You can just chop it. 2) Before adding the mixture, mix well, then swirl it in. 3) Once you add the mixture, mix the sauce quickly. 4) Using rice flour instead of flour prevents the sauce from getting lumpy, so I recommend it. 5) If you make the sauce thick, and add broccoli and carrot, it becomes a stew. 6) Since this recipe doesn't require water, it tastes delicious. Recipe by Yuacchi23

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.

Large heads of Chinese cabbage can be quite a challenge to eat up! When we get tired of hot pots, I fry it with meat!It's made with sesame oil and chicken stock granules, and thickened to give a proper flavour. It's a dish that makes you want to eat more. You'll find yourself eating more than you think.Add the leaf part of the Chinese cabbage at the end as it cooks quickly.When more thickness is required, add more diluted katakuriko. If it's too thick, dilute with hot water.Happo-jiru is a multi-purpose soy sauce-based seasoning commonly used in Aomori Prefecture! If you can't get your hands on any, substitute it with ordinary soy sauce. Happo-jiru is so versatile, I highly recommend it for every household. Recipe by Nanohana uchan

Crunchy,sweet and spicy chicken popcorn goes great with rice or appetizer for your family.

It's time to return to healthy eating, low in carbohydrates and calories. This recipe was given to me many years ago by a dear aunt. She used to make it with bone-in legs and thighs, but I prefer it with boneless chicken breast pieces. Her recipe was more by feel, but here I list my preferred measurements. It's a very tasty, easy, hearty, and nutritious recipe.

This came out very nicely by accident, so I wrote down what I did to remember it.I cut the vegetables finely so they'd mix well with the pasta.You can use other vegetables besides sweet onion and spring cabbage.You don't need to break the pasta in half.If you use a pressure cooker, you can make this quickly and successfully. For 2 servings. Recipe by Shibacchi

I bought a food processor a few years ago just to make this sauce. Over time, I started making it without checking the recipe,and the portions grew to about twice the amount of this recipe.Adding vegetables in this order makes the sauce tasty.When you use spaghetti, pour pasta water into the sauce pan and the sauce will coat the spaghetti well. Recipe by Kapi-na

I had 1 piece of roast chicken left over, so I made it into a pilaf the next day.Even its bones gave out a savory flavor. You can really taste the flavor of chicken with each bite.You can use any vegetables that you'd like.I also recommend adding green peas or mushrooms. Recipe by sachie mama

I had a lot of cabbage that I'd bought or gotten from people to use up so I came up with this recipe. Since then it's become a family favorite.Because you dust the chicken with flour before browning and then simmering it the umami is held inside and the meat won't fall apart. By sprinkling it with some sake for cooking, the gaminess of the chicken is gone and it becomes very tender. Adjust the amount of salt and water depending on how much cabbage you use. I use about 1/2 a tomato can of water. Recipe by Makichimu

Simply frying chicken breast fillets can make them a bit dry to eat. There are many ways to make sauces to make them more appetizing, and this is one of them. With this sauce, they become much juicier and more enjoyable to eat.