Chicken Marinated in Aromatic Herbs
ID: 614a2528...
This refreshing dish features juicy, pan-seared chicken thighs marinated in a special sauce packed with aromatic vegetables (long green onion, green onion, shiso leaves, myoga ginger, ginger, and chili). It is perfect as a main dish, a side for drinks, or for meal prep.
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🍳 Cooking Flow
Boil water, soy sauce, mirin, sake, mentsuyu, and sugar in a small pot, then add vinegar and let it cool slightly. → Chop the long green onion, green onion, myoga, ginger, and chili, and combine them with the sauce in a storage container. → Cut the chicken thighs into bite-sized pieces, coat with salt, pepper, and potato starch, then pan-sear both sides thoroughly while steaming. → Place the hot chicken into the sauce, add toasted sesame seeds and shredded shiso leaves, mix well, and marinate in the refrigerator for 30 minutes to 1 hour.
Cooking Steps
Brief Cooking Order
Boil water, soy sauce, mirin, sake, mentsuyu, and sugar in a small pot, then add vinegar and let it cool slightly. → Chop the long green onion, green onion, myoga, ginger, and chili, and combine them with the sauce in a storage container. → Cut the chicken thighs into bite-sized pieces, coat with salt, pepper, and potato starch, then pan-sear both sides thoroughly while steaming. → Place the hot chicken into the sauce, add toasted sesame seeds and shredded shiso leaves, mix well, and marinate in the refrigerator for 30 minutes to 1 hour.
Introduction
This refreshing dish features juicy, pan-seared chicken thighs marinated in a special sauce packed with aromatic vegetables (long green onion, green onion, shiso leaves, myoga ginger, ginger, and chili). It is perfect as a main dish, a side for drinks, or for meal prep.
Step 1
Combine water, soy sauce, mirin, sake, mentsuyu, and sugar in a small pot and heat. Once boiling, simmer for about 20 seconds to evaporate the alcohol, then stir in the vinegar, remove from heat, and let cool slightly.
Step 2
Prepare the aromatic vegetables. Finely mince the long green onion, slice the myoga (discarding the tough base), peel and julienne the ginger, and chop the green onion into small rounds. Cut the chili in half to remove seeds, then snip into thin rings using scissors. Place all prepared vegetables (except the shiso) into a storage container.
Step 3
Wash the shiso leaves, pat dry, and stack them. Trim off the stems, roll them up, cut in half, and then slice into thin ribbons (chiffonade). Set aside in a separate container.
Step 4
Pour the cooled sauce over the aromatic vegetables in the storage container.
Step 5
Carefully remove excess skin, yellow fat, and tendons from the chicken thighs and cut into bite-sized pieces. Season with salt and pepper, place in a plastic bag with the potato starch, and coat thoroughly.
Ingredients List
Important Notes
Adding vinegar after the sauce has boiled keeps its refreshing acidity, as boiling it too long would cause the flavor to dissipate. 💡
Pouring the slightly warm sauce over the aromatic vegetables softens the sharp bite of the onions and draws out the vegetables' flavors. 🍳
Marinating the chicken while it is still hot allows the flavors to penetrate deep into the meat as it cools down. ⚠️
If using chicken breast, soaking it in a 'brine solution' (water, salt, and sugar) for 30 minutes to 1 hour beforehand will result in a moist and tender texture. 👥
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