Summer Vegetable Jibu-ni
This is an authentic Jibu-ni recipe featuring vibrant summer vegetables and chicken thighs, taught directly by the head chef of Clayton Bay Hotel. The chicken is coated in potato starch for a moist and tender texture, and the broth perfectly infuses the dish with rich umami flavors.
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🍳 Cooking Flow
Cut the vegetables and chicken thighs into pieces → Stir-fry vegetables like daikon radish in sesame oil and add the special broth → Add the potato starch-coated chicken, remaining vegetables, and chili peppers → Thicken the sauce lightly with a potato starch slurry
Cooking Steps
Brief Cooking Order
Cut the vegetables and chicken thighs into pieces → Stir-fry vegetables like daikon radish in sesame oil and add the special broth → Add the potato starch-coated chicken, remaining vegetables, and chili peppers → Thicken the sauce lightly with a potato starch slurry
Introduction
This is an authentic Jibu-ni recipe featuring vibrant summer vegetables and chicken thighs, taught directly by the head chef of Clayton Bay Hotel. The chicken is coated in potato starch for a moist and tender texture, and the broth perfectly infuses the dish with rich umami flavors.
Step 1
Cut vegetables including daikon, cucumber, bitter melon, bell pepper, wood ear mushrooms, myoga, and shishito into large pieces. Remove seeds from bitter melon and bell pepper, and make a slit in the shishito peppers while removing the stems.
Step 2
Slice the chicken thighs into thin, bite-sized pieces and remove the seeds from the dried chili peppers.
Step 3
Heat sesame oil in a frying pan, sear the daikon radish first, then add the wood ear mushrooms, cucumber, and bitter melon to stir-fry together.
Step 4
Pour in 700cc of the broth (a mixture of dashi 8: mirin 1: soy sauce 1).
Step 5
Evenly coat the chicken thighs with potato starch (1.5 tbsp), add them to the simmering pan, and include the seeded dried chili peppers.
Ingredients List
Important Notes
💡 Cut the vegetables into large pieces to give the dish more presence.
💡 Sear the daikon radish in advance to enhance its aroma and flavor.
💡 Coating the chicken with potato starch before simmering prevents moisture loss, resulting in a moist and tender finish.
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