Culinary Art Kitchen 2009.Aug.
Ingredients (for 4 servings)
| Chicken thigh |
200g ... Remove skin and slice into bite-sized pieces |
| Potato starch |
1.5 tablespoons |
| Winter melon |
400g ... Cut into square pieces, peel, boil in salted water, and cool in ice water |
| Carrot |
50g ... Cut into thin strips and blanch |
Seasoning
| Dashi broth |
200ml |
| Light soy sauce |
2 tablespoons |
| Sugar |
1 teaspoon |
| Mirin |
1/2 tablespoon |
Garnish
| Prepared mustard |
As needed |
Instructions
- Pound the chicken firmly with the back of a knife and coat it with potato starch.
- Bring the combined seasonings to a boil, add the chicken, and simmer over medium-low heat for about 8 minutes.
- Remove the chicken, add the winter melon, and simmer on low heat for about 5 minutes.
- Blanch the thinly sliced carrot strips briefly.
- Return the chicken to the pot and coat it with the sauce.
- Serve on a plate, garnish with carrot, and pour over the sauce.