Grilled chicken thighs with cheese and prunes
The key to cooking chicken thighs tenderly is to not cook them too long over high heat. Furthermore, if you heat them too quickly over high heat, the umami flavor will be lost all at once, so cook them slowly over low to medium heat
How to make it
1
Lightly pound the chicken thighs with a knife to make them evenly thick
2
Without adding oil to the frying pan, place the chicken thighs skin-side down and cook.
Once the skin is golden brown, flip them over, cover with aluminum foil, and cook over low heat for about 5 minutes.
3
Once the chicken is cooked through, add the mixed ingredients (A) and mix until coated. Add the melted cheese and cover with aluminum foil to melt the cheese
4
Top with beaten egg yolk and chopped prunes, cut into bite-sized pieces, and you're done
material
-
- Chicken thigh
- 1 piece (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]
Seasonal Recommendations
It's the perfect treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture
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