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Char siu (chicken char siu) | Transcript of Bakuba Cook's recipe

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Bakuba Cook

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Ingredients

Chicken thigh : 2 sheets
しょうゆ : 大さじ4
酢 : 大さじ4
砂糖 : 大さじ2～3
水 : 100ml
ネギ : お好み
七味 : お好み

Time required

20minutes

Procedure

1) prepare 00:12
Add water and (A) to a frying pan and mix gently to dissolve.
2) heat up 01:05
Arrange the chicken thighs in 1, cover with a lid, and heat over medium heat.
When the whole boils, reduce the heat to low heat and boil for another 7 to 8 minutes.
Turn over and cover with a lid, then boil again for 7 to 8 minutes.
3) finish 03:34
Remove from the frying pan and cut into bite-size pieces and place on a plate.
After adding your favorite toppings such as green onions and shichimi, it is completed by sprinkling the sauce made by boiling the meat.

Point

・You can also use chicken breast, but be aware that it takes a lot of time to prepare and it takes a long time to cook.
・This time, I used 350g of chicken thigh meat.
・You can also remove the chicken skin.
・Add 2-3 tablespoons of sugar to your liking.
・Depending on the size and thickness of the meat, the inside may be raw.
・After taking out the meat, we recommend simmering the sauce over medium heat for 2-3 minutes, as the flavor will be thicker and suitable as a side dish.