Recipe of Any-night-of-the-week Easy and Soft Chicken Breast Chinjao Rosu-style

Hey everyone, I hope you're having an amazing day today. Today, I will show you a way to prepare a distinctive dish, Recipe of Quick Easy and Soft Chicken Breast Chinjao Rosu-style. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Easy and Soft Chicken Breast Chinjao Rosu-style, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Easy and Soft Chicken Breast Chinjao Rosu-style delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Easy and Soft Chicken Breast Chinjao Rosu-style is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to prepare a few components. You can have Easy and Soft Chicken Breast Chinjao Rosu-style using 16 ingredients and 9 steps. Here is how you can achieve it.

When I don't have time, I don't heat the garlic and ginger and just use it in tubed or in dried form. I simplified this recipe as much as possible. The leftover egg white from baking desserts comes in handy for cooking chicken breast. Sugar is also said to soften the meat so I started adding it when I marinated the meat. If you are planning to pack this in your bento or prefer the flavors to be stronger, add a little bit soy sauce. When you are stir frying the chicken, the coating might slip off if you touch it so leave it for a while after pouring the oil. I use coarsely ground black pepper for the pepper. Recipe by Iku..

Ingredients and spices that need to be Get to make Easy and Soft Chicken Breast Chinjao Rosu-style:

1. 100 grams Chicken breast meat
2. 1 pinch ★Sugar
3. 1 dash ★Salt and pepper
4. 1 dash ★Sake
5. 1/3 Egg white
6. 1 tbsp Katakuriko
7. 1 tsp Sesame oil (or vegetable oil)
8. 4 Green bell pepper
9. 80 grams Bamboo shoot (thinly sliced and boiled)
10. 1 tbsp ▲ Oyster sauce
11. 2 tsp ▲ Soy sauce
12. 1/2 tsp ▲ Sugar
13. 1 pinch ▲ Umami seasoning (optional)
14. 2 cm ▲ Tubed garlic (optional)
15. 2 cm ▲ Tubed ginger (optional)
16. 1 dash Salt and pepper

Steps to make to make Easy and Soft Chicken Breast Chinjao Rosu-style

1. Take off the skin of the chicken breast and cut diagonally. Then cut into thin stripes with the muscle fiber. Rub in the ★ ingredients and let is sit for a while. Go to Step 2 while letting it sit.
2. Thinly slice the green bell pepper. Mix all ▲ ingredients in advance.
3. Rub in the egg white well to Step 1 and lightly drain the excess liquid. Coat it with katakuriko first and then with sesame oil.
4. Pour a generous amount of oil in a pan and line up the chicken. Stir fry like you are grilling (like turning it over when the color changes and becomes hard) and then take it out of the pan.
5. Turn up to a high heat and throw in the green bell peppers and bamboo shoots. Shake the frying pan and stir fry quickly. Then add the ▲ ingredients and the chicken from Step 4. Continue stir frying and mix quickly.
6. Adjust the seasoning with salt and pepper then it is ready.
7. You don't need to add garlic, ginger or Ajinomoto. Even when you don't add it or it is not enough, it will have the Chinjao Rosu taste.
8. It is be convenient to freeze the thinly sliced meat in 100g portions. Wrap in small portions and freeze. Put it in the fridge the day to defrost.
9. Stop the heat when you are stir frying the meat and it seems to get burned. Clean the pan before going to Step 5 if necessary.

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So that is going to wrap it up with this exceptional food Easiest Way to Make Speedy Easy and Soft Chicken Breast Chinjao Rosu-style. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!