Chicken bancha stew
The key is to thoroughly cook the chicken skin first, so that the finished product doesn't have a slimy skin texture
How to make it
1
In a frying pan, add no oil and cook the chicken skin side down until golden brown
2
Once the skin is well browned, add it to the pot with bancha tea and simmer for about 30 minutes
3
Combine [A] in a plastic bag, add the chicken that has been boiled for 30 minutes, remove the air, and immerse the bag in ice water to cool
4
Once cooled, remove from the bag and cut into bite-sized pieces. Place on a plate and garnish with sliced chili peppers
material
-
- Chicken thigh
- 1 piece
-
- bancha tea boiled with 5g of bancha tea
- 500cc
-
[A]
- Dark soy sauce
- 2 tbsp
-
- Mirin
- 2 tbsp
-
- vinegar
- 1 tablespoon
-
- Eagle's Claw
- 1 bottle
[PR]
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