healthyrecipe – Carmen Godley

Ingredients:

2 pieces of chicken breasts or legs (traditionally is better to use pork chop, but chicken is healthier)
60g-100g Japanese panko
1 egg
3 big spoons of flour
Easy Katsu sauce or any Japanese Curry sauce cubes （I have all tasted them, and they are pretty good, easy and tasty)

咖喱鸡趴饭🍛：

How to Cook:

First cut the chicken breast in half, I use knife quickly slice on the surface – just few slices and season salt and pepper on top each side. Two chicken breasts will become four thin chicken breasts. (It will cook easily too)
Do the coating: coat each chicken piece in the flour and shake off any excess flour, then dip into the beating egg mix and then coating with the Japanese panko, and make sure all the chicken surface all coating with panko.
Pour some sunflower oil into the frying pan – around 6 big spoons, in medium heat. Wait for 2 minutes when the oil is heated, then put all the coating chicken into the frying pan. Normally I can do 2-3 pieces at once time.
When they cook around 2-3 minutes then flip into another side for 2-3 minutes.
When the chicken is firm and panko looks brown, you know it cooked.
Heat up the Katsu sauce and some vegetable and serve with rice. Simple and easy. （if you are using the Japanese curry sauce, just use one cube, then put 300ml (1/2 cup) water into boil, then put the cube in and keep stirring until it is all dissolving into sauce; if you need to add more water, please do so. )

如何煎咖喱鸡趴：🍛

先把1片鸡胸肉/鸡腿肉切成2小片，假如家里有锤子可以锤下鸡胸肉，这样容易煎也容易熟；没有锤子的话可以在鸡胸上面切几小刀，然后调味，下盐🧂下胡椒 -两边都要调味哦。
鸡肉沾点面粉，不要太多，然后沾下鸡蛋汁，最后沾日本的面包糠，记得两面都沾均匀就可以啦。
中火，下6汤勺的油，油下后等2分钟就可以煎啦。两面都煎2-3分钟，因为我们切小块，很容易熟的。面包糠变成金黄色就可以啦。
最后把咖喱酱汁煮熟，煮点蔬菜🥬配饭，就可以啦。假如你是用日本咖喱酱汁的，倒300ml (1/2) 杯水煮开，然后把日本咖喱块 – 1块放入水中，搅拌煮成汁就可以啦。简单30分钟日本咖喱鸡饭就可以吃。

简单20分钟麻婆豆腐🌶️（肉或是素肉都可以）

Ingredients:

Silky tofu one pack (or any white tofu) 一包软/水豆腐
Mince port meat (100-200g) or Quorn mince meat for vegetarian 100g （猪肉碎100-200g,或是素肉Quorn牌子的都可以）
2 pieces gingers – finely chopped (2片姜片剁姜蓉）
2 cloves of garlics (2片蒜剁成蒜蓉）
1 green spring onion – cut into small pieces (1条葱，切小粒）

Sauce: (调汁）

2 tsp Chilli bean Sauce – Medium heat🌶️ (if not into spicy, 1 tsp) (2汤勺豆瓣酱,假如不爱吃辣的，1小汤勺就好）
1 tsp Garlic black bean sauce (蒜蓉豆豉酱1汤勺）
1 tsp Oyster sauce – optional （if you are vegetarian, you can skip this one) （1汤勺蚝汁（假如你是素食的人就不要下）
2 tsp Soy sauce – light soy (2汤勺酱油 – 普通酱油）
1 tsp Sugar (1小汤勺糖）
1 tsp Sesame oil (1小汤勺麻油）
2 tsp Corn starch (2小汤勺玉米调羹）

How to cook: (如何烹饪）

Combined all the sauces into one bowl and prepare the sauce
Drain the tofu and cut into about 2.5 cm cubes
In the frying pan – medium heat, put 3 tsp vegetable oil and fried garlic and ginger, once changing a bit colour and you can smell the fragrant, add the mince pork / Quorn Mince into the pan, and break it up. For mince meat, cook it until a bit golden colour, and not too much water inside the frying pan. Quorn one once it is changing colour from frozen, then you add the sauce.
Keep stirring and add the tofu in
Try to avoid breaking up the tofu, gentle stirring until it is all covered by sauce and mix well, add some spring onion before turning off the heat.
Served with any rice

(I cooked Quorn Mince Mapo tofu in my picture.)