Search Results for: Fat free of lean meat
we have a japanese girl, tomoko, living with us, and tonight she and i cooked a japanese dinner for us and her friends. she phoned her mum,toshiko, in japan for this, as it's her favourite recipe, and i wanted to share it here. it's simple and so good, and tomoko, who is only , did such a good job of
*the liquid will thicken to a glaze if you are patient. it just takes a bit of time. if you feel your chicken is cooked (and going to overcook) remove it before going on to reduce the liquid. same thing, if you must use breast meat, remove it (so it doesn't dry out) and continue reducing the liquid ....
https://www.food.com/recipe/japanese-mums-chicken-68955
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