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Boiled chicken with ponzu sauce | Transcription of recipe from Shiragohan.com channel

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Ingredients

Chicken thigh : 1 sheet (300g)
Long onion (white onion) : One
ginger : 20g
Ponzu soy sauce (commercially available) : 100ml
water : 75ml

Time required

23minutes

Procedure

1) Prepare 00:15
Cut the green onions diagonally with a width of 1.5 to 2 cm.
Peel the ginger and slice it against the fibers.
Cut off excess skin and fat from chicken, and sprinkle salt and pepper (outside each amount) on both sides to season.
2) Bake 00:50
Heat the frying pan without oil, put the chicken skin down, and put the chopped green onions and ginger around the chicken.
Bake chicken lenticels for 2-3 minutes on medium to low heat.
When the chicken skin is fragrant and burnt, turn it over.
Bake the body side for another 1-2 minutes.
3) Boil 02:07
Add ponzu and water, and when it boils, cover it over low heat and simmer for 7-9 minutes.
4) Finish 02:40
When cooked, take out only the chicken, cut it into 1 cm widths, and serve it in a bowl.
Sprinkle with broth, green onions and ginger.

Point

・ The flavor of ginger and green onion adds depth to the taste and enhances the deliciousness of chicken.
・ If the chicken is returned to room temperature, it will be easy to cook, but since it is steamed and boiled, there is no problem even immediately after taking it out of the refrigerator.
・ When grilling chicken, turn the green onions and ginger upside down with chopsticks so that they do not burn. If you have onions or ginger that are likely to burn, it's a good idea to put them on the chicken until you add ponzu sauce.
・ If there is no lid, turn it upside down 2-3 times to make it easier for the fire to pass evenly. Even if you put the lid on and steam it, if you turn it upside down once on the way, the taste will be firmly attached to the skin.