Steamed chicken
By slowly cooking the chicken using residual heat, it will be plump and juicy. Don't forget to cook the skin side thoroughly
How to make it
1
Combine [A] in a frying pan and heat slowly
2
Heat another frying pan and cook the chicken without oil until the skin side is browned. Once it is browned, flip it over and cook the other side for about 1 minute before removing it
3
Just before (1) boils, turn off the heat and drop the cooked chicken into the pot. Immediately cover tightly with aluminum foil and leave to cool completely
4
Once the chicken has cooled, cut it into bite-sized pieces, place it on a plate, and garnish with the ginger that was added along with it. Top with chopped green onions to complete
Ingredientsfor 2 people
-
- chicken thigh
- 1 sheet
-
[A]
- Thinly sliced ginger
- 30g
-
- Mirin
- 2 tablespoons
-
- Dark soy sauce
- 2 tablespoons
-
- sugar
- 2 tablespoons
-
- Bonito stock
- 200cc
-
- For garnish with shredded green onions
- small amount
[PR]
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