Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, easy and soft chicken breast chinjao rosu-style. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Easy and Soft Chicken Breast Chinjao Rosu-style is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. Easy and Soft Chicken Breast Chinjao Rosu-style is something which I’ve loved my whole life. They are fine and they look fantastic.
Chinjao Rosu is a Japanese stir fry which is quick to make. This beef and bamboo shoots recipe is originated in China with just beef and capsicum (green peppers) but adding bamboo shoots makes it different from the original dish. Beef, bamboo shoots and capsicum are cut into thin strips and cooked. And now, let's make the chinjao rosu.
To begin with this particular recipe, we must prepare a few components. You can cook easy and soft chicken breast chinjao rosu-style using 16 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Easy and Soft Chicken Breast Chinjao Rosu-style:
- Get 100 grams Chicken breast meat
- Get 1 pinch ★Sugar
- Prepare 1 dash ★Salt and pepper
- Make ready 1 dash ★Sake
- Make ready 1/3 Egg white
- Get 1 tbsp Katakuriko
- Prepare 1 tsp Sesame oil (or vegetable oil)
- Get 4 Green bell pepper
- Prepare 80 grams Bamboo shoot (thinly sliced and boiled)
- Prepare 1 tbsp ▲ Oyster sauce
- Get 2 tsp ▲ Soy sauce
- Make ready 1/2 tsp ▲ Sugar
- Take 1 pinch ▲ Umami seasoning (optional)
- Take 2 cm ▲ Tubed garlic (optional)
- Take 2 cm ▲ Tubed ginger (optional)
- Prepare 1 dash Salt and pepper
Define your way to browse content : Grid style, List style. Choose your favorite theme, light or dark. @chinjao-rosu-ex. It's unfortunate, I loved tumblr, that's why I created tumbex. Using tumblr with an easy, clean and efficient interface was my goal.
Instructions to make Easy and Soft Chicken Breast Chinjao Rosu-style:
- 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.
- Thinly slice the green bell pepper. Mix all ▲ ingredients in advance.
- 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.
- 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.
- 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.
- Adjust the seasoning with salt and pepper then it is ready.
- 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.
- 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.
- 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.
It's unfortunate, I loved tumblr, that's why I created tumbex. Using tumblr with an easy, clean and efficient interface was my goal. Thin pounded or sliced chicken breast cutlets make this fried chicken fast and super easy. The classic combination of chicken and lemons will never go out of style. This easy skillet chicken is made with thin pounded or sliced chicken breasts along with mozzarella cheese and bacon slices.
So that’s going to wrap it up for this special food easy and soft chicken breast chinjao rosu-style recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
