Salad Chicken Rice
This is something simple and easy to prepare. Perfect for solo meals or meal for two. Well, as a matter of fact, I usually cook for myself and give take a person or two, so most of the recipes I wrote down here is good enough to cater for a dinner for two. Or three.
Anyway, I digress. Coming back to the meal of salad chicken rice, I cooked the chicken, and the rest, well was just squeeze and sprinkle on.
Ingredients:
Chicken breast the size of palm, 2cm thick (seasoned with salt, pepper, soy sauce, a bit of cooking wine and leave for 30 minutes)
cornflour for dusting and frying
mayonnaise or thousand island sauce
toasted white sesame seed for garnishing (optional)
sakura denbu to pinkify the meal (optional)
Method:
Heat frying pan and use sufficient oil to pan fry the chicken. Prior to frying, remember to pat dry all the marinade and dust the chicken meat with cornflour evenly. Slowly slide the chicken into the pan and fry until golden brown.
Dish and serve on with hot rice. Squeeze mayonnaise all over, as much as needed. For a healthier meal, include some greens. Since I have some butterhead, butterhead it is then. A sprinkle of toasted white sesame seeds here and there and it is done!
Oh yeah, those pink coloured sakura denbus are made tuna flakes. I used to make onigiris with them!
P/S: If you put your heart into your cooking, even simple meals will taste great. 
