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Stir-fried chicken thigh and spring cabbage with garlic miso |

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Cooking

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Ingredients

Chicken thigh : 300g
cabbage : 1/4 piece
miso : 2 tablespoons
Liquor : 2 tablespoons
sweet sake : 2 tablespoons
sugar : 1/2 tbsp
Grated garlic : 2 pieces
Peppers : 1/2 teaspoon
oil : 1 tablespoon
Salt and pepper (for chicken seasoning) : Appropriate amount
Sake (for chicken seasoning) : 1 tablespoon
Potato starch (for chicken seasoning) : Appropriate amount

Time required

15minutes

Procedure

1) Cut the ingredients 00:53
Cut the cabbage into small pieces and wash with water.
Cut chicken into 3 cm squares, put in a bowl, add salt and pepper and sake, knead well, and sprinkle with potato starch.
2) Make sauce 03:13
Add miso, sake, mirin, sugar, grated garlic, and chili pepper to a bowl and mix well.
3) Fry the ingredients 05:05
Add oil to a frying pan, stretch the chicken skin, and bake it side by side with the skin down.
If one side is browned, turn it over, cover and steam.
When the chicken is cooked, add cabbage and fry quickly.
When the cabbage is cooked, add the sauce and stir-fry, and you're done.

Point

・ Any type of miso can be used. This time I'm using low-salt miso, but it doesn't have to be low-salt.
・ It is better to add more garlic. You can increase the amount of chili peppers to your liking.
・ Chicken may be curled when seasoned, so it is better to stretch the skin and bake it with the skin down, which makes it more fragrant and delicious. Also, since it is easy to stick by coding with potato starch, arrange them as far apart as possible. If the chicken is elastic when pressed with chopsticks, it is proof that it is cooked.