How to Prepare Any-night-of-the-week Braised Chicken and Raw Gluten with Thick Ginger Sauce
Hey everyone, it is John, welcome to my recipe site. Today, we're going to prepare a distinctive dish, Recipe of Award-winning Braised Chicken and Raw Gluten with Thick Ginger Sauce. One of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Braised Chicken and Raw Gluten with Thick Ginger Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Braised Chicken and Raw Gluten with Thick Ginger Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Braised Chicken and Raw Gluten with Thick Ginger Sauce is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we have to prepare a few components. You can cook Braised Chicken and Raw Gluten with Thick Ginger Sauce using 12 ingredients and 8 steps. Here is how you can achieve it.
I came to Kyoto to live and I love its speciality gluten! I like dishes with thick sauce like this, so I put them together in one recipe.
By frying the Japanese leek, I can concentrate its flavour. The leek is very sweet and tasty. Because the leek is already fried, you don't need to cook it again in the pan. Just arrange it prior to serving if you prefer.
The ginger has a strong flavour, so if you don't like it that much, just omit it. For 2 servings. Recipe by Marrietty
Ingredients and spices that need to be Take to make Braised Chicken and Raw Gluten with Thick Ginger Sauce:
- 100 grams Chicken thigh
- 40 grams Raw gluten (nama fu)
- 4 slice (or atsuage)
- 1 Japanese leek
- 3 Shitake mushrooms
- 200 ml ★Dashi stock
- 1 tbsp ★Usukuchi soy sauce
- 1 tbsp ★Sugar
- 1 tbsp ★Sake
- 2 tbsp ★Mirin
- 1 Grated ginger
- 1 tbsp Katakuriko
Steps to make Braised Chicken and Raw Gluten with Thick Ginger Sauce
- Cut the chicken into bite-sized pieces. Prick several times with a fork. Sprinkle sake over (not listed in the ingredients).
- Cut the Japanese leek into bite-sized pieces. Fry all the sides until golden brown in a frying pan without oil. Take them out of the frying pan and put onto a plate. Set aside.
- Slice the gluten into 1 cm slices and thinly slice the shiitake mushrooms.
- Put the ★ ingredients in a sauce pan and bring to a boil. Add the chicken and cook until done, about 8 to 10 minutes. If you use atstuage, add it at this point.
- After the chicken is cooked through, add the gluten and shiitake mushrooms. Cook over low heat for about 2 minutes.
- Add the fried leek and ginger just before turning the heat off. Thicken with katakuriko dissolved in 2 tablespoons of water (adjust the amount to taste). Cook until the sauce is nicely thickened. It is done now.
- Serve with plenty of sauce.
- Raw gluten may be quite difficult to get, so if you have time, why not make your own?
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