chicken｜japanese food｜winter｜鶏とこんにゃくのにんにく煮
Chicken and Konjac Simmered with Garlic
Culinary Art Studio 2016.Jan.
Ingredients
| Chicken Thigh | 2 pieces (500g) ... Cut into bite-sized pieces |
| Konjac | 400g ... Tear into bite-sized pieces → Boil in water to remove bitterness → Dry stir-fry |
| Green Onion | 1 stalk ... Cut into chunks |
| Ginger | 1 piece ... Thinly sliced |
| Garlic | 4 cloves ... Peeled and kept whole |
| Sesame Oil | 1-1/2 tbsp |
Seasoning Mix
| Sake | 3 tbsp |
| Water | 2 tbsp |
| Soy Sauce | 2-1/2 tbsp |
| Sugar | 2 tbsp |
| Mirin | 1-1/2 tbsp |
Garnish
| Coarsely Ground Black Pepper | To taste |
| Leaves of Chrysanthemum Greens | To taste |
Procedure
- Heat sesame oil in a pot and stir-fry the chicken thigh and konjac. Add the green onion and ginger, and continue stir-frying.
- Add the
and garlic. Cover with a drop lid and simmer for about 15 minutes. Once the chicken is tender, increase the heat to caramelize. Sprinkle with black pepper. - Plate and garnish with leaves of chrysanthemum greens.