Kara-age chicken

Today, small Japanese meal for lunch with kara-age chicken and rice with marinated seaweed. It's very simple: you cut the breast chicken in small bites, and you add fresh ginger and soya sauce and let it for a couple of hours. Then just before fry the chicken in oil you add 

potato starch. And it's ready to be cook. When the chicken is gold, you can serve it. I add a drop of mixed sesame-Japanese pepper on it. Bon appetite. 

My version of vegetable soup

In winter soup is the best diner. My version of vegetable soup is quite similar as Gentiane's one. But I used the juice of a chicken to brown the leeks, then I add some vegetable of the market: carrot, zucchini, mushroom, Chinese cabbage and some crumbled chicken. And this time bulgur too.
You can sprinkle with a bit of parmigiano cheese.
You'll never be cold.