Dutch stewed chicken with parsley
By frying it twice, even if it is dropped into the seasoning, the texture of the batter remains, preventing it from becoming a slurping texture.
How to make it
1
鶏肉は1口サイズに切り、【A】をよく加えてよく揉み込み、10分ほど置く。 Chop the parsley roughly.
2
After 10 minutes, sprinkle potato starch evenly over it, fry it in 170 degrees oil for 3 minutes and remove once.
3
Let the fried chicken rest for about 3 minutes, raise the temperature to 200 degrees and fry again for 1 minute.
4
Put the seasoning from [B] in a pot and bring to a boil, then add the fried chicken that has been fried twice.
5
Remove some of the water from the seasonings and add it to the bowl when the surface of the chicken is glossy. Pour generously with chopped parsley and finish.
material
-
- Chicken thigh
- 1 sheet (300g)
-
- parsley
- One bit
-
[A]
- Dark soy sauce
- 1 tablespoon
-
- Bonito dashi
- 1 tablespoon
-
- potato starch
- Appropriate amount
-
- Fried oil
- Appropriate amount
-
[B]
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 3 tablespoons
-
- Bonito dashi
- 3 tablespoons
-
- sugar
- 1 tablespoon
[PR]
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