Ayam Woku or Woku Chicken is Manadonese traditional food. Usually Woku Chicken is spicy, but it is optional. For me, I cooked not spicy.

This chicken is made easy and its tasty the sauce is a option but it does help keep the chicken moist and makes for a good leftover starter

Watch it from a Japanese cooking show last night, so I've decided to try it today since I have mostly all the ingredients. Nimono means simmered, boiled or stewed thing.

yum! now i'm a japanophile coz' i love japanese food and i'm an avid otaku so i love anime, mangas and jap movies...hehehe so i've been wanting to trynthe yummy sweetish light jap curry for ages...this is diff from indian/malay/usual curries coz' we don't use coconut mlik which so it's not too rich...you can change spicy-ness mild, hot or extra hot but don't get too carried away coz' the swetness and spicy taste should balance out! newey make this way before your guests arrive/dinner starts coz' this is a slow process and should be done with love! :ohyeaah

This tasty ozoni is light tasting, with a delightful chicken flavor. I created this by trying to recreate the ozoni my mother used to make.I highly recommend using bonito flakes, (rather than granules) for the dashi stock.If you prefer soft mochi, stew them in a bit of the broth.Select fatty chicken thigh for a richer and tastier broth.For digestive relief from overeating during New Year's celebrations, add a little grated daikon radish. For 2 servings. Recipe by Nuchigusui-

A simple salt-flavored dish made easily with all-purpose seasoning.Shio-koji is a fermented seasoning just like soy sauce and miso, which makes marinated meat easy to burn. That's why I chose to steam-cook the meat over low heat. It's done in 4 to 5 minutes, so keep your eyes on them! I let the chicken sit in the shio-koji for a whole day, but you can cook it after 2 to 3 hours if you'd like. Recipe by kebeibiko

Kung Pao Chicken is a classic dish from Sichuan, famous for its bold and spicy flavors. Tender chicken cubes are cooked with garlic, ginger, and the unique numbing heat of Sichuan peppercorns, creating a delicious spicy kick. Crunchy peanuts add a wonderful texture and extra flavor.This dish perfectly balances spicy, sweet, salty, and numbing tastes, making it incredibly addictive. It’s especially great served with some rice for a satisfying meal.The name comes from Ding Baozhen, a Qing dynasty official who loved this dish. Kung Pao Chicken not only represents the bold flavors of Sichuan cuisine but also showcases clever seasoning and ingredient combinations.Easy to make and full of flavor, it’s a dish that everyone will love! Enjoy!

The classic style of this spicy stir fry Chinese Sichuan dish is made of chicken, peanuts, green onions, dried chili peppers, and Sichuan peppercorns for the numbing flavor. I made the American Chinese takeouts version which includes some vegetables, such as bell peppers, carrots, zucchini, water chestnuts, or even broccoli as part of the dish. If you like my recipes, please follow my Instagram @jenscookingdiary for the Indonesian recipes or @jenscookdineandtravel for the English recipes 🙏🏻😊😘

Using chicken flavored with umami-filled shio-koji, I thought this would be an easy and delicious dish to have with a drink.Of course, it's good for dinner, too!I have a small sukiyaki dish that I bring straight to the table, but if you don't have one, serve it in a bowl instead!The flavor is strong, so if you prefer a more mild taste, adjust the amount of water.Feel free to add your choice of vegetables.I cooked the egg on top of the dish this time, but you can eat it sukiyaki-style, too! (Dip the cooked chicken in raw egg before eating.) Recipe by Poron526

This is just a recipe that I came up with on a whim.Even a mix of thigh and breast meat would taste delicious in these gyoza. If you use just chicken breast instead of chicken thigh, the gyoza will taste a bit firmer. This recipe uses a lot of meat. You can reduce the amount of meat and increase the amount of vegetables if you'd prefer. Recipe by Yuuyuu0221

Add a dash of lemon to enhance the flavor!

Okay, so this Chinese Chicken Noodle Salad—honestly, it’s one of my favorite throw-together meals. It’s sweet, tangy, nutty, and just the right amount of spicy with that homemade chili oil.So refreshing, super satisfying—perfect for summer, busy days, or even a last-minute party dish. Enjoy!