Grilled chicken thigh with cheese prunes
To cook chicken thighs tenderly, the key is not to overcook them over high heat. Furthermore, if you heat it up rapidly over high heat, the umami will suddenly come out, so heat it over low to medium heat over time.
How to make it
1
Lightly tap the chicken thighs with a knife to make the thickness even.
2
Without oil in a frying pan, grill the chicken thighs with the skin down.
Once the skin is golden brown, turn it over, remove it with aluminum foil, cover and cook over low heat for about 5 minutes.
3
Once the chicken is cooked, add the mixed [A] and add the sauce. Place melted cheese on it, cover it with aluminum foil to melt the cheese.
4
Place the beaten egg yolk and chopped prunes and cut them into bite-sized pieces to finish.
material
-
- Chicken thigh
- 1 sheet (350g)
-
[A]
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 2 tbsp
-
- sugar
- 1 tsp
-
- Miki Prune
- 1 tablespoon
-
- Melting cheese
- 4 sheets
-
- egg yolk
- 1 piece
-
- prune
- Appropriate amount
[PR]
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