Negi-Shio (Green Onion & Salt) Chicken Paella
ID: 79390a86...
An easy-to-make chicken paella with a refreshing green onion and salt flavor, cooked in a single frying pan. By cooking the rice directly with the other ingredients, the umami of the chicken and the savory depth of the green onion-salt sauce absorb into every grain of rice, resulting in a plump and delicious finish.
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🍳 Cooking Flow
Prepare the rice, vegetables, and chicken thighs, and prepare the seasoning soup. → Heat sesame oil in a frying pan, sear the chicken skin-side down until golden, then remove from the pan. → In the same pan, stir-fry the garlic, onion, and green onion, then add the rice and continue to stir-fry together. → Pour in the soup, bring to a boil, return the chicken to the center, cover, and cook on low heat for 15 minutes. → Remove the lid, heat over medium heat to evaporate excess moisture and form a crust (socarrat), then garnish with toppings.
Cooking Steps
Brief Cooking Order
Prepare the rice, vegetables, and chicken thighs, and prepare the seasoning soup. → Heat sesame oil in a frying pan, sear the chicken skin-side down until golden, then remove from the pan. → In the same pan, stir-fry the garlic, onion, and green onion, then add the rice and continue to stir-fry together. → Pour in the soup, bring to a boil, return the chicken to the center, cover, and cook on low heat for 15 minutes. → Remove the lid, heat over medium heat to evaporate excess moisture and form a crust (socarrat), then garnish with toppings.
Introduction
An easy-to-make chicken paella with a refreshing green onion and salt flavor, cooked in a single frying pan. By cooking the rice directly with the other ingredients, the umami of the chicken and the savory depth of the green onion-salt sauce absorb into every grain of rice, resulting in a plump and delicious finish.
Step 1
Quickly wash the rice and drain it thoroughly (do not soak). *If using pre-washed rice, you can use it as-is without washing.
Step 2
Finely mince the green onion, onion, and garlic. Since the Y-shaped part of the green onion can collect grit, separate it, wash thoroughly, and then mince.
Step 3
Remove excess fat, connective tissue, and yellow fat from the chicken thighs. Spread the skin out and sprinkle 1/4 tsp of salt on both sides to season.
Step 4
In a container like a measuring cup, combine water (450ml), soy sauce, mirin, sake, chicken bouillon powder, and 1/4 tsp of salt, and mix well to make the soup base.
Step 5
Heat sesame oil (1 tbsp) in a pan over medium heat, place the chicken thighs in skin-side down. Sear for about 4 minutes while pressing down lightly with a spatula until golden brown.
Ingredients List
Important Notes
It is important not to soak the rice. If it absorbs too much water, the cooked rice will have a mushy texture. Wash it and drain thoroughly immediately. 💡
Yellow fat on the chicken can cause a gamey odor, so carefully remove it during the preparation stage for a clean, fresh taste. ⚠️
While the fat rendered from searing the chicken contains umami, too much can make the dish greasy; wiping off about half is the secret to a delicious result. 🍳
During the process of forming the crust, the degree of browning depends on the material and thickness of your pan, so adjust the heat while checking the sound and aroma. 👥
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