1 boneless, skinless chicken breast
8 tablespoons soy sauce (shoyu)
4 tablespoons butter
2 tablespoons all-purpose flour
1 chicken bouillon tablet
2 cups boiling water
1 cup canned cornmeal
1 boneless, skinless chicken breast
8 tablespoons soy sauce (shoyu)
4 tablespoons butter
2 tablespoons all-purpose flour
1 chicken bouillon tablet
2 cups boiling water
1 cup canned cornmeal
1 Marinate the chicken pieces with half of the soy sauce and refrigerate for 30 minutes
2 Heat a skillet over medium heat and melt half of the butter
Fry the chicken pieces on both sides until golden brown, keeping them warm
3 In the same pan, melt the remaining butter and add the flour
Whisk to dissolve
0 Add the dissolved bouillon tablet to the boiling water and pour it into the pan
Stir in the remaining soy sauce
5 Season with salt
Add the cornmeal, stir well, and pour over the reserved chicken pieces
6 Serve with white rice and salad.
