1.Fried chicken breast slices with kimchi



1 piece of chicken breast

60g of Korean Kimchi

3 sticks of celery

1 garlic sprout

2 garlic cloves


1 teaspoon of sesame oil

1 teaspoon of caster sugar

A pinch of salt

White pepper



1. Cut the chicken breast into slices for later.

2. Cut the Korean kimchi into small pieces; then cut the celery into sections. Cut the garlic sprouts and garlic heads into diagonal slices for later.

3. Start up a wok, add in 1 tablespoon of salad oil and the chicken breast slices and sauté over medium heat.

4. Continue to add all the ingredients and seasonings and finally stir-fry evenly over medium heat. Your dish is now finished.

2.Cold chicken shreds



Chicken breast

Cabbage shreds

Carrot shreds

Shredded cucumber

Crushed peanuts

Seasoned fish sauce



1. Cook the chicken breast and let it cool, then tear it into strips for later.

2. Spread the cabbage shreds, carrot shreds, cucumber shreds and the chicken shreds on the plate.

3. Pour the seasoned fish sauce on the ingredients and sprinkle with crushed peanuts to finish the dish.


3.Spicy Chicken



150g of chicken breast

1 red pepper

2 garlic bulbs

15 grams of ginger

1 green onion


1 teaspoon of spicy bean paste

1/2 teaspoon of sugar

30cc of Water


1/2 teaspoon of soy sauce

20cc of Water

1 teaspoon of cornstarch

1/2 teaspoon of Shaoxing wine

1/4 teaspoon of sugar

1/4 teaspoon of salt



1. Wash the chicken breast and dice it. Add in all the marinades and marinate for about 15 minutes.

2. Wash the red pepper and cut into diagonal slices. Wash and cut the green onion and mince garlic and ginger before setting them aside.

3. Heat up a pot, add oil and heat to about 120°C. Add in the diced chicken and stir until the chicken becomes white before removing.

4. Leave a little oil in the pot and add in the ginger garlic and chili flakes to sauté until fragrant

5. Add in the spicy bean paste, water and sugar and stir-fry for a while. Then, add in the diced chicken and stir-fry for about 1 minute.

6. After thickening with white powder water, serve it on a plate and put the green onion section on top to finish the dish.


4.Three-color chicken fillet


1 slice of Chicken breast (cut into strips)

30g of Onion (shredded)

40g of Carrot peel (shredded)

40g of White radish peel (shredded)

Pitaya peel (shredded)

15g of Shallots (shredded)

10g of Chili (shredded)

20g of Oyster sauce


White pepper

Sesame oil

10g of Corn flour

80cc of Water

0.5 of lemon zest (grated)

15cc of Soy sauce

1/3 egg



1. Take out a bowl and add in the carrot peels, white radish peels, pitahaya peels,  salt and marinate evenly. Then, leave it for 3 to 4 minutes to let the peels drain.

2. Take out another bowl, add in chicken breast, egg liquid, corn flour, soy sauce, sugar, white pepper, sesame oil to marinate evenly.

3. Heat up the pan with oil, add in the chicken breast and stir fry for 8 minutes until it  s cooked before taking it out.

4. Add oil in the same pot, add onion and sauté. Pour in the shredded peel and stir fry, then add in the chicken breast and stir fry. Add in oyster sauce and season to start the pot.


Gentle Reminder: You can sprinkle some lemon zest to enhance the flavor before serving.


5.Curry Yogurt Tender Chicken

Viola料理師發表的咖哩優格嫩雞排食譜- Cookpad


300g of Chicken breast


3 tablespoon of Sugar-free yogurt

2 tablespoon of Sake

1 tablespoon of Olive oil

2 teaspoon of Curry powder

1 Garlic clove

1 tablespoon of Soy sauce

1 teaspoon of Salt



1. Cut each piece of chicken breast in half and then cut into bite-sized pieces.

2. Put the seasonings other than chicken breast and oil into the food zipper bag, pinch and mix the bag to make the seasoning evenly adhere to the chicken breast.

3. Then pour in olive oil (similar to coating, lock the moisture and seasoning to make the chicken breast softer), and evenly spread it on the surface of the chicken breast.

4. Finally, flatten the ingredients in the bag, squeeze out the air and close the zipper bag. Mark the product name and production time and put it in the freezer.

5. Put a teaspoon of oil in the pot and place all the thawed ingredients in the bag together with the sauce into the pot and stir fry over low heat.

6. After the surface has been cooked, add in  a tablespoon of hot water, cover and simmer for 6 minutes.

7. Open the lid, turn to high heat and let the sauce dry slightly to start the pot.

8. You can garnish a bit of crushed nuts and small tomatoes to increase your appetite.

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