Gifu's "Chicken Chan-Yaki" (chicken fried in a sauce with miso and garlic) is rich and flavorful!

We introduce a local recipe that will make you feel like you are on a trip to your hometown while staying at home. This time, we made "Chicken Chan-yaki" from Gifu Prefecture. Chicken marinated in sauce is stir-fried with cabbage and other vegetables.

Chicken Chan-yaki

Ingredients

200 g chicken thigh meat
1/4 cabbage
1/2 bunch chives
1 tablespoon miso
1 tablespoon soy sauce
1 tablespoon mirin (sweet cooking sake)
1 tablespoon cooking sake
1 cm garlic tube
1 cm ginger tube
1/2 tsp gochujang (red pepper paste)
2 teaspoons sesame oil

Directions

1) Mix miso paste, soy sauce, mirin, cooking sake, garlic, ginger, and gochujang in a Tupperware or cooking bag to make sauce.


Cut chicken into bite-size pieces, add to marinade, and marinate in the refrigerator for 3 hours.


Cut cabbage into chunks and leek into 3 cm pieces.


4. put sesame oil in a frying pan and cook the marinated chicken slowly over low heat.


When chicken is cooked through, add cabbage, chives and about 1/3 of the marinated sauce and stir-fry over medium heat.


When cabbage is wilted, turn off the heat.

How does the chicken chan-yaki taste?

The chicken is juicy and tender, and goes well with moist cabbage and chives. The chicken is marinated in the sauce, soaking up the flavors of the miso and the savory aroma of the soy sauce. The sweetness of the vegetables is added to the rich flavor that makes the dish more appetizing. The garlic and gochujang (red pepper paste) also add a rich aroma. Combined with white rice, you will be able to eat as much as you want.


This time we used cabbage and chives, but you can also add carrots, onions, and other vegetables you have at home. This dish is a great way to satisfy both the stomach and the mind, as it contains plenty of meat and vegetables.