bonobos25 Time required : 60minutes
- Chicken thigh : 2 pieces (700g)
- (A) Garlic : 3片
- (A) Green onion (green part) : 適量
- (A) Liquor : 50ml
- (A) Mirin : 2 tablespoons
- (A) Soy sauce : 2 teaspoons
- (A) Water : 350ml
- (A) Umami seasoning : 7振り
- 味噌 : 大さじ3
- Garlic (for grated) : 1片
- green onion (white part) : 適量
- 七味唐辛子 : 適量
Peel the garlic cloves, cut off both ends, and crush them with a knife.
Hit the long green onion (green part) with the back of a knife.
Cut the green onion (white part) into small pieces and soak in water.
Put chicken thighs and (A) in a pot and turn on the heat.
When it boils, add the miso while dissolving it with chopsticks.
Cover and simmer over low heat for 1 hour.
After simmering, grate the garlic (for grater) and add it.
Use a spoon to break up the chicken thighs into bite-sized pieces.
Arrange on a plate, sprinkle with green onion (white part) and shichimi chili pepper to complete.
・The long green onion (blue part) often has dirt on it, so check and wash it.
・Soak the green onion (white part) in water to remove the spiciness.
・Chicken thighs become tender when simmered, so you don't need to prepare them by removing the streaks.
・You don't have to remove the lye because it adds umami.
・The broth is also delicious, so you can add cotton tofu or make it into a bowl.
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