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40minutes
Remove excess fat from chicken and cut into bite-sized pieces. Cut the onion into slices and grate the celery.
Mix the seasoning of (A), put the chicken and onion in a zip lock or bat, and soak in the refrigerator for 20 minutes.
Wash the mizuna and cut it to a suitable size. Mix (B). Tangle the mixed (B) and grated cheese with the mizuna.
Add oil (not included) and bake the chicken over high heat until both sides are browned. Add onions, fry, cover and cook until tender. Add the marinated liquid and it's done when it's boiled.
Complete with playassa and garnish on the plate.
・ Recipe for two West African dishes Playassa.
・ Originally, use mustard instead of grain mustard.
・ Since it contains 100cc of lemon, you can feel the sourness, but if you boil it well, you can enjoy it even if it has sourness.
・ If you cut the onion against the fiber, the texture will remain even if it is boiled well, so it is better to cut it against the fiber.
・ Dissolve chicken bouillon in hot water (not included in the amount) and add.
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