Dutch-style chicken stew with parsley
By frying twice, the texture of the batter remains even when the food is dropped into the seasoning, preventing it from becoming soggy
How to make it
1
Cut the chicken into bite-sized pieces, add [A] thoroughly, mix well, and leave for about 10 minutes. Roughly chop the parsley
2
After 10 minutes, coat the whole thing evenly with potato starch, fry in 170°C oil for 3 minutes, then remove from the oven
3
Let the fried chicken rest for about 3 minutes, then raise the temperature to 200°C and fry again for 1 minute
4
Put the seasonings (B) into a pot, bring to a boil, and add the twice-fried fried chicken
5
Let the seasonings evaporate a little, and once the surface of the chicken is shiny, transfer to a serving dish. Garnish with plenty of chopped parsley to finish
material
-
- Chicken thigh
- 1 piece (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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