"Taro and chicken thigh boiled in horse" recipe! Just fry and simmer
|Material ( For 4 people )|
|Chicken thigh||2 sheets|
|water||1.5-2 cups (300-400cc)|
|Granule dashi stock||1 tsp|
|Soy sauce||3 tbsp|
|sweet sake||3 tbsp|
Introducing the recipe for "taro and chicken thighs boiled in horse". It is an addictive side dish that makes white rice unstoppable, with the umami of taro that is smooth and smooth and the umami of thick and juicy chicken.
Boiled taro and chicken thighs
materialClick here for what to prepare. The standard amount is for 4 people.
2 chicken thighs 2 to 3 taros Oil 1.5 to 2 cups of water (300 to 400cc)
Granule dashi stock 1 teaspoon
3 tablespoons of soy sauce
3 tablespoons mirin
3 tablespoons of liquor
How to makeCut chicken thighs into slightly larger bite-sized pieces.
Peel the taro and cut it into bite-sized pieces.
Heat the oil in a pan or a deep frying pan and fry the chicken thighs from the skin.
When the surface of the chicken is browned, add the taro and stir fry quickly.
When the oil is completely sprinkled, add water, granule dashi stock, soy sauce, mirin, and sake, and boil to remove the lye. Adjust the amount of water so that the ingredients are soaked in the water.
Cover with a drop lid (aluminum foil is OK) and simmer on low to medium low heat for 30-40 minutes.
When it's boiled and the soup is low, serve it in a bowl and it's done!
What is the taste of taro and chicken thighs?Ummm! The smooth and smooth taro and the juicy chicken thighs are each entwined with a Japanese-style addictive sauce, which is insanely delicious! Stir-frying in oil gives it a rich and savory flavor, which makes it more delicious than just boiling it. The taste of white rice!
It is recommended to make this with potatoes and chicken thighs, but it is a dish that you should definitely try with taro when it is in season. The taste of potatoes and meat is a perfect match and it's excellent!