Stewed winter melon and chicken
We recommend using tender chicken thighs. Seasoning the chicken makes it even more tender.
The sweet miso flavor that permeates the ingredients makes this a dish that goes perfectly with rice.
The sweet miso flavor that permeates the ingredients makes this a dish that goes perfectly with rice.
How to make it
1
Peel the winter melon and remove the pith, boil it until it is soft enough to pierce with a bamboo skewer, then cut it into irregular pieces
2
Heat 100cc of salad oil in a frying pan and baste the marinated chicken in the oil. Once the chicken is cooked through, drain the oil thoroughly
3
Heat 1 tablespoon of scallion oil in a frying pan and stir-fry the seasonings. Once fragrant, add the sake, Chinese soup stock, and chopped winter melon and simmer
4
Once the flavor has soaked into the winter melon, add [A] and the fried chicken and stir-fry until the moisture evaporates. Finish by adding sesame oil for a fragrant finish
Ingredients for 2 people
-
- the winter melon until a bamboo skewer can be inserted.
- 150g
-
- Chicken thighs (seasoned) cut into bite-sized pieces
- 100g
-
- Salad oil
- 100cc
-
- You can also use green onion oil
- 1 tablespoon
-
[Condiments]
- White leek, cut into strips
- 1 tsp
-
- Ginger cut into strips
- 1 tsp
-
- Alcohol
- 1 tablespoon
-
- Chinese soup
- 100cc
-
[A]
- Shinshu miso
- 1 tablespoon
-
- sugar
- 1 tsp
-
- Chop ginger
- 1/2 tsp
-
- Alcohol
- 1 tablespoon
-
- For finishing sesame oil
- 1 tsp
[PR]
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