Curry made with onions and chicken thighs

[Preparation] Brown only the skin side of the chicken in a frying pan without oil over high heat, pressing down on the meat. Place in the freezer for a few hours to semi-freeze, then cut into bite-sized pieces

Slice the spring onion thinly along the grain. Heat 2 tablespoons of salad oil in a frying pan, add the sliced ​​onion and fry slowly over medium heat until golden brown

While the onions are frying, add the bancha tea to another frying pan and roast for a few minutes, shaking the pan

Once the aroma of the bancha tea has come out, wrap it in a cloth and tie it up to prevent leakage

When the onions in [2] start to soften, add the gochujang and stir-fry

Add the bonito stock and the bancha tea from [4] to [5] and simmer for about 20 minutes

While the chicken is simmering, season it. Heat 1 tablespoon of salad oil (not included in the recipe) in another frying pan, fry the chicken from [1], and once the chicken is cooked through, add the seasoning ingredients and bring to a boil

Remove the bancha tea from [6], add the curry roux, and dissolve the roux. Add the chicken from [8] along with the broth, and simmer gently

To finish, add butter and melt it, then add dark soy sauce to flavor it, mix lightly, turn off the heat, and serve in a bowl with rice