Easy recipe for "Chicken thigh simmered in ponzu sauce with ginger" with green onion and ginger for a great flavor!

Here is a simple recipe for "Chicken thigh simmered in ponzu sauce with ginger. The flavors of the leeks and ginger add depth to the taste, and the simple seasoning enhances the umami of the chicken.

Material ( For 2 persons )
chicken leg meat	300g (10.58oz)
salt and pepper	small quantity
shallot	one (object)
the self	30g (1.06oz)
ponzu (Japanese sauce made primarily of soy sauce and citrus juice)	100ml (3.38us fl oz)
water (esp. cool, fresh water, e.g. drinking water)	75ml (2.54us fl oz)

Here is a simple recipe for "Chicken thigh simmered in ponzu sauce with ginger. The flavors of the leeks and ginger add depth to the taste, and the simple seasoning enhances the umami of the chicken.

Chicken Thighs Braised with Ponzu Vinegar and Ginger

Ingredients (2 servings)

300 g chicken thigh
Salt and pepper
1 leek
30 g ginger
100 ml ponzu soy sauce
75ml (2.54us fl oz) water

Chicken thigh simmered with ponzu sauce and ginger Directions

Cut leeks into 5cm diagonal slices and ginger into round slices, breaking up the fibers.


Season both sides of the chicken with salt and pepper.

Heat a frying pan and place the chicken skin side down. Arrange the spring onions and ginger in the open space.


Cook over medium-low heat for 2 to 3 minutes, turning the chicken when the skin begins to brown. Be careful not to burn the leeks and ginger by turning them over as needed.


Add ponzu and water, cover and simmer for 8 minutes. 4 to 5 minutes later, turn the chicken over.



Turn off the heat, remove the chicken and cut into 1 to 2 cm pieces. Place on a plate, top with green onion and ginger, and pour over the cooking liquid.

How does the chicken thigh taste with ponzu (citrus juice) and ginger?

This simple simmered dish is infused with the rich yet refreshing flavor of ponzu soy sauce. The flavors of the leeks and ginger add depth to the taste, and the simple seasoning brings out the umami of the chicken. This dish is perfect as a side dish for rice, and is delicious even when cold, so it is recommended to be leftover.