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20minutes
Cut the cabbage into julienne.
Cut chicken thighs into bite-sized pieces, sprinkle with salt and pepper, and sprinkle with potato starch.
Sprinkle the vegetable oil in a frying pan and fry the chicken thighs in 1 over medium heat with the skin down.
Fry the whole savory until cooked.
Serve rice in a bowl and top with 1 shredded cabbage.
Put 2 on it.
鶏もも肉を取り出したフライパンに（A）を入れ加熱し、とろみがつくまで煮詰める。
3に4をかけ、小ネギを散らし、紅しょうがを添える。
・ Sprinkle potato starch on chicken thighs for a savory finish.
・ By frying chicken thighs fragrantly, a fragrant flavor is added and the finish is even more delicious.
・ Adding butter to the sauce adds richness and aroma.
・ You can enjoy it even if you arrange it with mayonnaise.
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