Steamed chicken thigh aroma
Chinese
Stewed food
This dish is finished by adding seasonings to chicken soaked in salted koji sauce. The flavor will vary depending on the amount of pickled food, so the key is to add seasoning while tasting.
Cooking time: 15 minutes
Excluding the time to marinate chicken
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How to make it
1
Soak the chicken thighs in a salted koji sauce (see separate recipe) for about 30 minutes.
2
Remove the sauce from [1] and cut into bite-sized pieces and grill in a heated frying pan with the skin down. When it gets browned, turn it over.
3
Add Shaoxing wine and Chinese soup and cover with a cooking sheet or something similar.
4
After about 1-2 minutes, remove the dispenser and add soy sauce, oyster sauce and pepper to taste.
5
When the juices start to simmer, add the black olives, green olives and cherry tomatoes and mix quickly. Add water-soluble potato starch to thicken it, then remove from heat.
6
To finish off, pour in sesame oil and serve in a bowl. Add cilantro to your liquor and finish.
Ingredients for 2 people
-
- Chicken thigh
- 1 piece
-
- Shiokoji sauce
- Approximately 190g
-
- Black olive
- 20g
-
- Green olives
- 20g
-
- Cherry tomato
- 30g
-
- Shaoxing wine
- 1 tablespoon
-
- Chinese soup
- 200cc
-
- soy sauce
- 1/2 tsp
-
- Oyster sauce
- 1/2 tsp
-
- Pick it
- A little
-
- Water-soluble potato starch
- A little
-
- For finishing sesame oil
- A little
-
- For chopsticks
- A little
