I wanted to transform some affordable chicken breast meat into a gorgeous and delicious dish. It's great for home cooks on a budget.You just fry the skin side. Cover with a lid and cook through slowly (You really don't need to touch it, so you can make something else during that time.) If you press down on the meat after topping it with the juice in Step 5, it's not done yet and it is still soft to the touch. It will become springy as it cooks through. Recipe by Kanpa-nyu!!

Cantonese chicken in the Chinese style

It's my home comfort food when thinking of mum's cooking. Just her memory to remind me of her.

My daughter gave me five spice powder from Hong Kong as a souvenir. It had such a nice aroma that I created this Salccicia recipe with it.I did not make it with skins. I recommend this homemade Salccicia because it is not greasy and can be seasoned to taste.I wonder if this resembles kofta more than salccicia...I used lean offcuts of pork. I did not chop the meat as finely as the ground meat. Check the taste in Step 3. I always taste this way when I cook hamburger or shumai dumplings.If you prefer a stronger taste, adjust with salt, not soy sauce koji. Recipe by gingamom

This chicken dish is very easy to make, quick, and not heavy to eat.

Sweet, savory, and a little bit spicy chicken best served with rice

I grilled chicken with ginger insted of pork. "butanikunoshougayaki"I also added honey.If you put in honey meat will soften.

My children love this chicken dish. I got the recipe from my grandmother and i put my own spin on it.

MY VERSIONCHINESE BBQ CHAR SIEW SAUCEGREAT ON CHICKEN TOOLOVING IT

This is something I often ate that was made by my mother.When she taught me the recipe I found that it was simple and was just a matter of putting everything into a pot and stewing.Make sure to use crystal rock sugar (this recipe won't work well with other types of sugar).1 cup of sugar might make the dish a bit too sweet, since the flavour should be subtle. I use about 3/4 cup but you can adjust the amount to your preference.I recommend making the dishes described in the recipe in this order:Chicken -> daikon radish and thick fried tofu -> taro roots and konnyaku. For 4 servings. Recipe by Meso

✿ I like cooking with chicken breasts. I first thought of making a nanban with thick sauce, and I figured that I'd get the sauce to thicken up somewhat if I sautéd the chicken with flour on it. I tried it and it came out well. This actually helped get rid of the gaminess as well!!✿ I added honey because I thought that the chicken would harden up if I went overboard with mirin. If you don't have any honey, don't increase the amount of mirin and use sugar as a substitute. You lose a bit of the gloss but overall there's no big difference.✿ Though this will depend on the size of the chicken meat, if you use a lot of flour to coat it, the sauce will thicken too much. However it'll still taste like "Nanban Sauce" so you don't have to worry about it too much (a thick sauce perhaps makes it great for lunch boxes).✿ I used one chicken breast at 220 g. Recipe by Sabumochi