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Drooling chicken｜Miki Mama Channel's recipe transcription

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Miki Mama Channel

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Ingredients

Chicken thigh : 2 sheets (540g)
salt : 1/4 teaspoon
Liquor : 1 tablespoon
White onion (blue part) : 1 bottle (40g)
(A) White part of green onion : 1 bottle
(A) Black vinegar : 3 tbsp
(A) Soy sauce : 2 tbsp and 1/2 tbsp
(A) Sugar : 2 tablespoons
(A) Grated garlic : 1 tsp
(A) Grated ginger : 1 tsp
(A) Granule chicken soup base : 1 tsp
(A) Steamed chicken juice : 1 tablespoon
(A) Chili oil : 1 tablespoon
(A) Japanese pepper : 1/2 teaspoon
(A) White sesame seeds : 2 tsp
cucumber : Two

Time required

20minutes

Procedure

1) Heat in the microwave 00:37
Open the chicken thighs with double doors, soak in salt, line them up in a heat-resistant container with the skin facing up, put the blue part of the white onion on it, and sprinkle with sake. Wrap and heat in a microwave oven at 600w for about 10 minutes. At this time, save the boiled chicken juice.
2) Cut the green onions 01:28
Cut the cucumber into 4 equal parts and chop them into 5 mm wide pieces, and chop the white part of the green onions.
3) Make sauce 02:35
Match (A).
4) Serve 03:54
Cut the chicken from 1 in half and cut it into 2 cm widths. Put cucumber on a plate, put chicken on top, and sprinkle (A) from above.

Point

・ Mouthwater chicken is a Szechuan dish of spicy chicken that is said to be delicious enough to drool in Chinese cuisine.
・ By opening the chicken meat with double doors and making the thickness uniform, the chicken will be cooked quickly without unevenness.
・ If you chill the chicken and sauce and eat it, it will be even more delicious.
・ The spiciness can be adjusted to your liking.
・ When reducing the amount of chili oil, the taste will be stronger, so adjust with boiled juice.