I watched a recipe from a cooking channel called New Scandinavian Cooking, and the technique grabbed my interest. So you pan-fry pieces of chicken in medium heat while adding a circular, thick stone on top of them. That way, the chicken would cook faster. I used that method (I used a thick circular marble about 20 cm in diameter) and it took about 10 minutes. The result is tasty and yummy! I modified the original recipe according to our preference.

To create this sweet and sour chicken this time, I added a little twist when pre-seasoning the chicken breast which is inexpensive and mild in flavor.After many trials, I've decided that this is the best combination of ingredients. Every season, I add seasonal vegetables to this dish, and it has become my family's favorite.◆As long as you add the onions, you could use any kind of vegetables ＾＾◆ By rubbing in the sugar and sake into the chicken, not only will you be able to pre-season the meat, but it also prevents the juice from running out, so that the chicken becomes moist and juicy.◆ By slicing the chicken breast diagonally and then rolling them up, the texture of the chicken becomes puffy and tender. Recipe by Niwanomomo

This is my favorite way of preparing chicken for my kids' bento. They are easy, versatile (you can change the herbs of your preference), and very tasty.

Really nice moist chicken, everyone enjoyed, even the "I dont really like chicken" ppl :quotes

It's weekend and snowing outside. I need to do something nice to occupy my mind. And a delicious thing to occupy my belly!I wonder if I can make a perfect chicken dish: it has to be juicy, it has to absorb herbs to its deepest meat layer, and it has to be covered in broth.I know for a fact that slow cooking chicken would bring the broth out, and that the tastiest broth comes from parts with bones.So I wonder no more and start cooking.

#mycookbook

I bought my first food processor, and ever since I have been trying to find new recipes to make with it. I had some chicken lying around and thought of a minced chicken recipe. And there we go, juicy chicken burger. The inspiration for the recipe comes from ranveer brar.

I wanted to eat teriyaki chicken that was richly flavored with the teriyaki sauce.If you pan fry the chicken, it's important keep checking it to see that it doesn't get burned. If you are baking it in an oven, baste the chicken with the sauce several times to make it nice and shiny. Recipe by *3103*

I made chicken ham using chicken breasts. It's our staple dish. It's moist and tender.Please keep the chicken in the fridge during Step 1. The meat might go bad during summer, so once the water is cooled down, keep the pot in the fridge in Step 4. You can also boil the chicken without plastic wrap. In that case, you don't need to butterfly the chicken. Sprinkle with herbs if you like. Recipe by Yuuyuu0221

I tried many, many times to make delicious fried chicken without using store-bought fried chicken seasoning.When you're coat chicken with katakuriko, put 2-3 chicken thighs in an inflated plastic bag and shake them right before frying. This way, the chicken will get coated with just the right amount of katakuriko and it'll come out crispy and juicy. Recipe by *3103*