Light and Refreshing Deep-fried Chicken Stew 113kcal / per person

recipes

category MeatSee the Related Food Category Page
recipe number 21084
cooking time 30 minutes
comment This is a light and refreshing dish with flavorful fried chicken simmered in soup with vinegar.
image Vinegar makes the greasy taste milder and enhances the flavor of the tender chicken.
Chicken thigh, skinless 120 g
Salt 0.6 g
Pepper to taste
Starch as needed
Shiro-negi (white part of a Japanese leek) 20 g
(A) Dashi soup stock 120 ml
(A) Mirin 2 tsp
(A) Soy sauce 2 tsp
(A) Vinegar 4 tsp
Ichimi hot pepper to taste
Oil for deep-frying as needed

Cut the chicken into bite-sized pieces, then salt and pepper. Coat the chicken with the starch and deep fry at 170 oC until crispy.

Cut the outer part of the leek into julienne strips (sen-giri) and place in water. Drain. Chop the core of the leek finely.

Bring the (A) seasonings to a boil in a pot. Add the chopped leek and the (1) chicken. Cook for about 10 minutes. Place the chicken on a dish, top with the julienne strips of leek and sprinkle with the ichimi-togarashi. Pour the soup over the chicken and serve.

technique Bring the soup with vinegar to a boil to make it milder before adding the chicken in the soup.
  1. Cut the chicken into bite-sized pieces, then salt and pepper. Coat the chicken with the starch and deep fry at 170 oC until crispy.
  2. Cut the outer part of the leek into julienne strips (sen-giri) and place in water. Drain. Chop the core of the leek finely.
  3. Bring the (A) seasonings to a boil in a pot. Add the chopped leek and the (1) chicken. Cook for about 10 minutes. Place the chicken on a dish, top with the julienne strips of leek and sprinkle with the ichimi-togarashi. Pour the soup over the chicken and serve.