Grilled chicken salt and smelt vinegar
By letting the chicken soak in the marinade, it will become plump and juicy. When cutting the chicken, try not to move the knife too much
How to make it
1
Combine all the seasoning ingredients in a bowl
2
Poke holes in the skin of the chicken with a fork and marinate in the prepared marinade (1) for 30 minutes to season
3
After 30 minutes, heat salad oil in a frying pan and fry the skin side up over high heat. Once browned, turn the fish over, add the marinade and bring to a boil
4
[3] Cover with aluminum foil and simmer over low heat for about 30 minutes
5
Meanwhile, make the grated daikon sauce. Mix all the ingredients in a bowl
6
After 30 minutes, remove the chicken from the frying pan, cut it into bite-sized pieces, arrange it on a plate, and top with plenty of grated daikon radish sauce
Ingredients for 2 people
-
- Chicken thigh
- 1 piece
-
[For seasoning]
- kelp
- 5g
-
- Alcohol
- 50cc
-
- water
- 50cc
-
- salt
- 1 tsp
-
- Salad oil
- 1 tablespoon
-
[Grated radish sauce]
- Grated daikon radish, drained
- 150g (drained)
-
- Lemon juice
- 2 tbsp
-
- soy sauce
- 2 tbsp
-
- Mirin
- 1 tablespoon
-
- Asatsuki small cut
- 15g
-
- Shichimi
- If you like
[PR]
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