Taste Mihoku Hoku "Chicken Jaga"
Introducing the "chicken potato" recipe that you want to make a staple of your daily menu. Thanks to the juicy chicken thighs, it is delicious.
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Material
( For 2 people )
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Chicken thigh |
200g (7.05oz) |
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Potatoes (medium size) |
2 pieces |
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Carrots |
One |
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onion |
1 piece |
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Silk pod |
15 sheets |
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Salad oil |
1 tablespoon |
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soy sauce |
2 tablespoons |
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sugar |
2 tablespoons |
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sweet sake |
2 tablespoons |
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Granule Japanese style |
1 tablespoon |
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water |
200ml (6.76us fl oz) |
Nikujaga is often made from pork, but if you use chicken, you can enjoy a different taste than usual. Introducing the "Chicken Jaga" recipe of Ajizomi Hokuhoku.
◆ Material
Chicken thigh 200g (7.05oz)
2 potatoes (medium size) 1 carrot 1 onion 1 silk pod 15 tablespoons salad oil 1 tablespoon
2 tablespoons soy sauce
2 tablespoons sugar
2 tablespoons mirin
Granules Japanese style soup stock 1 tablespoon
200 ml of water
◆ How to make
1. Peel potatoes and carrots and chop them into bite-sized pieces. Cut the onions into combs. Cut chicken into pieces that are easy to eat.
2. Strip the silk pods and cut them in half diagonally.
3. Heat the salad oil in a frying pan and fry the chicken and onions.
4. When the chicken is roasted, turn it over, add potatoes and carrots, and fry.
5. Dissolve and add water and Japanese-style soup stock, and simmer on low heat for about 10 minutes while removing the lye.
6. Add soy sauce, sugar and mirin and simmer until the broth is low. Finally, add silk pods and simmer for about 1 minute to complete.
◆ What is the taste?
Potatoes and crispy chicken thighs that crumble when you raise your teeth. The sweet and sour taste is moderately stained throughout. The bright green silk pods not only add color, but also add an accent with a crispy texture.
It's lighter than pork nikujaga, but it's delicious thanks to the juicy chicken thighs. It is delicious that you want to make it a staple of daily menus.