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Peking duck-style chicken | Transcription of Miki Mama Channel's recipe

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Miki Mama Channel

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Ingredients

Chicken thigh : 2 sheets
(A) Tianmian sauce : 2 tablespoons
(A) Sugar / water : 1 tbsp each
(A) Soy sauce : 2 tsp
(B) Tianmian sauce : 4 tbsp and 1/2 tbsp
(B) Sugar : 2 tablespoons
(B) Soy sauce and sesame oil : 1 tbsp each
Lettuce (cut one by one) : 1/2 piece
White onion (5 cm long shredded) : One

Time required

15minutes

Procedure

1) Prepare 00:20
Open the chicken thighs with double doors. Stick in several places like cutting a line with the tip of a knife.
2) Bake 00:55
Place the chicken in a frying pan with a diameter of 26 cm with the skin side down, bake it crispy on medium heat for 5 minutes, turn it over and bake it for 3 minutes. Bake excess oil while wiping it off with a paper towel each time.
3) Make sauce 01:55
Take out the chicken once and wipe the frying pan with kitchen paper. Add (A) and simmer over medium heat.
4) Tangle the sauce 02:42
When the sauce stands, put back the meat of 2 and entangle it all over.
5) Make a garnish sauce 03:06
Mix (B) and serve in a bowl. Put 2 chicken slices vertically and vegetables with vegetables in a bowl and you're done. When you eat it, you can put meat in vegetables and sprinkle it with sauce.

Point

・ By opening the chicken thighs with double doors and making the thickness even, the fire will pass faster and the grilling will be more uniform. By sticking it with the tip of a kitchen knife, it prevents shrinkage.
・ If you bake the chicken while wiping it off with a paper towel, you can bake it into a crispy chicken.
・ When making sauce, wipe off the oil from the frying pan with roasted chicken with kitchen paper. If oil remains, it will be difficult for the sauce to get entangled, so be careful.
・ If you don't have Tianmian sauce, you can use "red miso + sugar" instead.