Culinary Art Kitchen 2010.May.
Ingredients
| Chicken thigh | 250g ... Slice into bite-sized pieces, coat with flour |
| Flour | 1.5 tablespoons |
| Fuki (boiled) | 120g ... Cut into 4cm lengths |
| Bamboo shoot (boiled) | 120g ... Slice into 8mm thick pieces |
| Kinome (Japanese pepper leaves) | As needed |
Seasonings
| Dashi stock | 300ml |
| Soy sauce | 2 tablespoons |
| Sugar | 1 tablespoon |
Instructions
- Add the seasonings to a pot and bring to a boil. Add the chicken and simmer over medium-low heat for about 5 minutes, then remove.
- Add the fuki and bamboo shoots to the pot and simmer for another 5 minutes.
- Return the chicken to the pot and coat with the sauce. Plate and garnish with kinome leaves.