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Stick chicken (Bang Bungee)｜Otel de Mikuni's recipe transcription

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Hotel de Mikuni

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Ingredients

Chicken thigh : 1 piece (250g)
水 : 適量
長ネギ(青い部分) : 適量
生姜の皮 : 適量
長ネギ(白い部分) : 適量
生姜 : 適量
きゅうり : 2本
芝麻醬 : 大さじ2
甜菜糖 : 大さじ1
酢 : 大さじ1
醤油 : 大さじ2
ラー油 : 小さじ1

Time required

30minutes

Procedure

1) boil chicken thighs 01:50
Add water to the pan.
Add the ginger peel, green onion (green part), and chicken thighs.
bring to a boil.
Boil on low heat for 5 minutes and flip the chicken thighs.
Boil another 5 minutes.
Turn the chicken thighs over, turn off the heat, and let cool.
2) prepare the cucumber 03:39
Cut off the ends of the cucumber.
Beat with a rolling pin.
Cut into bite-sized pieces.
Serve on a plate.
3) cut chicken thighs 04:25
Thinly slice 1.
Place it on top of 2.
4) 胡麻ダレを作る 04:43
ボウルに芝麻醬と甜菜糖を入れて泡立て器で混ぜる。
酢を少しずつ入れて混ぜる。
醤油を入れて混ぜる。
ラー油、長ネギ(白い部分)、生姜を入れて混ぜる。
5) 仕上げる 06:38
3の上に4をかけて完成。

Point

・Recipe for bang bang chicken, a Chinese dish that is familiar in Japan.
・Chop the spring onion (white part) and ginger into small pieces.
・In step 1, pour hot water over the chicken thighs.
・Mix the sesame sauce so that it does not separate.
・You can increase the amount of chili oil if you like.
・Spiciness is modest.