Chicken bancha stew
The key is to grill the chicken skin thoroughly first. This will eliminate the smooth texture of the finished skin.
How to make it
1
Without oil in a frying pan, cook slowly with the chicken skin down until browned.
2
Once the skin is browned well, add it to a pot with bancha and simmer for about 30 minutes.
3
Put [A] in a plastic bag, add the chicken that has been boiled for 30 minutes, deflate the air, soak the bag in ice water, and let it cool.
4
When [3] cools down, remove from the bag and cut it easily. Place it on a plate and add sliced hawk claws to complete it.
material
-
- Chicken thigh
- 1 piece
-
- bancha water boiled in 5g of bancha
- 500cc
-
[A]
- Dark soy sauce
- 2 tbsp
-
- Mirin
- 2 tbsp
-
- vinegar
- 1 tablespoon
-
- Eagle's Claw
- 1 bottle
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