Baked cauliflower cup cheese

 

[Ingredients for 2 servings]

- 1/4-1/2 head of cauliflower

- 1 chicken breast

- 2 teaspoons white wine

- A pinch of salt and pepper

- 30g pizza cheese

- Dried parsley, to taste

<Curry Mayo>

- 1/2 teaspoon curry powder

- 1.5-2 tablespoons mayonnaise

[Preparation]

- Separate the cauliflower into small florets, lightly wet them with water, and arrange them in a heat-resistant container while still wet. Cover with plastic wrap and microwave for 2-3 minutes.

- Remove the tendons from the chicken breast, arrange them in a heat-resistant container, and sprinkle with white wine. Season with salt and pepper, cover loosely with plastic wrap, and microwave for 1 minute 30 seconds to 2 minutes. Leave to cook through in the residual heat. Once cooled, tear into bite-sized pieces. I used a 600W microwave.

Combine the ingredients for the curry mayo in a bowl.

[Recipe]

1. Add the cauliflower and chicken breast to the curry mayo bowl and mix. Divide into aluminum cups and top with pizza cheese.

2. Toast in the toaster until golden brown, then transfer to a serving dish and sprinkle with dried parsley.

Japanese-style som tam with chicken neck

 

Ingredients

・ Chicken Neck Meat: 200g

・ A [Sake: 1 tablespoon]

・ ​​Grated Garlic: 1 teaspoon

・ Daikon Radish: 5cm

・ Carrot: 5cm

・ Lettuce: 3 leaves

・ Cucumber: 1

・ Shiso Leaf: 5 leaves

・ Red Bell Pepper: 1/4

・ B [White Dashi: 1 tablespoon]

・ ​​Lemon Juice: 1 tablespoon

・ Sugar: 2 teaspoons

・ Finely Chopped Gochukar: 2 teaspoons

・ Garlic Powder: To taste

・ C [White Sesame Seeds: 2 teaspoons]

・ Chili Oil: 1 teaspoon

・ Cut the chicken into bite-sized pieces and rub in A.

・ Thinly slice the daikon radish, carrot, lettuce, cucumber, shiso leaf, and pepper.

・ Mix B in a bowl.

Directions

1. Add all vegetables to bowl B and mix well.

2. Heat a frying pan over medium heat without adding oil and fry the chicken. Once cooked through, drain the oil, add the chicken to bowl C and bowl 1, mix, and it's done.

Chicken and potato soup

 

Ingredients

- 2 chicken thighs (about 700g, a generous amount; if using chicken wings, about 10-12)

- 2-4 peeled potatoes (2 if large)

- 1 clove garlic and 1 ginger (thinly sliced)

- About 450ml water

- About 2 teaspoons salt

*If using a 3-cup rice cooker, use half the amount.

*Depending on your rice cooker, over-reducing the amount can make it too salty, so it's best to use about 1 1/2 teaspoons and add more if the flavor is too bland after cooking!

*If using tube-based garlic and ginger, it's even more delicious if you add 1 tablespoon of granulated chicken stock powder and 1/2 teaspoon of salt instead of the salt amount to add more flavor.

Directions

Put all ingredients into the rice cooker and turn it on. Done.