Chicken stewed in sake lees
This is a stewed chicken and vegetables dish that allows you to enjoy the flavor of sake lees. If sake lees are cooked too much, the aroma will fade away, so avoid baking it for long periods of time.
How to make it
1
Peel the carrots, burdocks, and radish, cut the konjac into bite-sized pieces, boiled the bottom and give it in a colander. Cut the chicken thighs into bite-sized pieces.
2
Heat the frying pan and cook the chicken thighs through the skin. Once the vegetables are browned, add the vegetables from [1] and kelp stock, and simmer for about 15 minutes, removing the scum.
3
Put the ingredients from the sake lees sauce in a bowl and mix well. In addition to [2], add light soy sauce while tasting.
4
Simmer for 2-3 minutes and remove from the heat and serve in a bowl. Topped with chopped serif and finished.
Ingredients for 3 people
-
- Chicken thigh
- 300g
-
- Konnyaku
- 100g
-
- Burdock
- 50g
-
- Japanese white radish
- 100g
-
- Carrots
- 50g
-
- Kelp broth
- 600cc
-
[Sake lees]
- Sake lees
- 150g
-
- White miso
- 50g
-
- Kelp broth
- 100cc
-
- Light soy sauce
- 1/2 tbsp
-
- For ceritoping
- 30g
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