Sweet And Savory Chicken Thighs With Shiso Leaves
Hello everybody, it's Drew, welcome to our recipe site. Today, we're going to prepare a distinctive dish, Sweet and Savory Chicken Thighs with Shiso Leaves. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
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As for the number of servings that can be served to make Sweet and Savory Chicken Thighs with Shiso Leaves is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook Sweet and Savory Chicken Thighs with Shiso Leaves using 14 ingredients and 5 steps. Here is how you cook that.
I wanted to make a dish that would go well with white rice or sake, so I thought of a recipe using dashi stock.
The sake softens the chicken. Coat the chicken with katakuriko for plump and juicy bites of chicken. If you don't have spring onion, use regular onion slices. Recipe by Shiawasenashokutaku
Ingredients and spices that need to be Get to make Sweet and Savory Chicken Thighs with Shiso Leaves:
- 2 Chicken thighs
- 2 tbsp Sake
- 1 dash Coarsely ground black pepper
- 1 Katakuriko
- 1 Olive oil
- 100 ml â—Water
- 2 tbsp â—Sake
- 2 tbsp â—Soy sauce
- 1 tbsp â—Sugar
- 2 tsp â—Dashi stock granules
- 1/2 â—Spring onion (finely chopped)
- 1 dash â—Coarsely ground black pepper
- 8 leaves Shiso leaves
- 1 White sesame seeds
Instructions to make to make Sweet and Savory Chicken Thighs with Shiso Leaves
- Butterfly and open up the chicken from the center and cut into bite-sized pieces. Season with sake and coarsely ground black pepper and then let sit for 15 minutes.
- Combine the â— ingredients. Julienne the shiso leaves.
- Sprinkle the chicken from Step 1 with katakuriko. Pan-fry in a frying pan with olive oil until each side is nicely browned. Arrange on a dish.
- Wipe off the excess oil from the frying pan and add the â— ingredients to the same pan. Heat until the sauce thickens and then pour over the chicken.
- To finish it off, top with the shiso leaves. Optionally sprinkle with white sesame seeds and serve.
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