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Stir-fried chicken thigh and asparagus in chap sauce |

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Ingredients

  • Chicken thigh : 300g
  • Asparagus : 2 bundles
  • onion : 1/2 piece
  • Ketchup (for sauce) : 2 tablespoons
  • Nakano sauce (for sauce) : 1 tablespoon
  • Sake (for sauce) : 1 tablespoon
  • oil : 1 tablespoon
  • Salt and pepper (for seasoning) : a little
  • Potato starch (for chicken seasoning) : Appropriate amount

Time required

10minutes

Procedure

  1. 1) Cut the ingredients 00:43

    Slice the onion into 2mm widths.
    Peel the hard part under the asparagus with a peeler and cut it diagonally to a width of 1 cm.

  2. 2) Make sauce 02:13

    Add ketchup, sauce and sake to the bowl and mix well.

  3. 3) Season the chicken 03:09

    Cut chicken into 2 cm squares, put in a bowl, add salt and pepper and sake, and knead well. Coat with potato starch.

  4. 4) Season 04:12

    Add oil to a frying pan, put the chicken apart so that it doesn't stick, and bake on both sides.
    When cooked, add asparagus and onions and fry.
    Lightly salt and pepper.
    When 80% of the vegetables are cooked, add the sauce from 2) and fry, and you're done!

Point

When grilling chicken, it is coated with potato starch, so it is easy to stick to it, so put it apart and bake it. If you push a large place and it is elastic, it is proof that it is cooked.
This sauce is a versatile sauce that goes well with other ingredients. This time it's chicken, but it goes well with pork and fish.
Before adding the sauce, add salt and pepper lightly, but be sure to add it because the taste points will not work unless you add it.

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