Steps to Prepare Quick Sweet and Savory Chicken Thighs with Shiso Leaves
Hello everybody, hope you're having an amazing day today. Today, I'm gonna show you how to make a special dish, Steps to Make Perfect Sweet and Savory Chicken Thighs with Shiso Leaves. It is one of my favorites food recipes. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Sweet and Savory Chicken Thighs with Shiso Leaves, 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 Sweet and Savory Chicken Thighs with Shiso Leaves 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 Sweet and Savory Chicken Thighs with Shiso Leaves is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we must prepare a few ingredients. You can cook Sweet and Savory Chicken Thighs with Shiso Leaves using 14 ingredients and 5 steps. Here is how you can achieve it.
I wanted to make a dish that would go well with white rice or sake, so I thought of a recipe using dashi stock.
The sake softens the chicken. Coat the chicken with katakuriko for plump and juicy bites of chicken. If you don't have spring onion, use regular onion slices. Recipe by Shiawasenashokutaku
Ingredients and spices that need to be Prepare to make Sweet and Savory Chicken Thighs with Shiso Leaves:
- 2 Chicken thighs
- 2 tbsp Sake
- 1 dash Coarsely ground black pepper
- 1 Katakuriko
- 1 Olive oil
- 100 ml ●Water
- 2 tbsp ●Sake
- 2 tbsp ●Soy sauce
- 1 tbsp ●Sugar
- 2 tsp ●Dashi stock granules
- 1/2 ●Spring onion (finely chopped)
- 1 dash ●Coarsely ground black pepper
- 8 leaves Shiso leaves
- 1 White sesame seeds
Instructions to make Sweet and Savory Chicken Thighs with Shiso Leaves
- Butterfly and open up the chicken from the center and cut into bite-sized pieces. Season with sake and coarsely ground black pepper and then let sit for 15 minutes.
- Combine the ● ingredients. Julienne the shiso leaves.
- Sprinkle the chicken from Step 1 with katakuriko. Pan-fry in a frying pan with olive oil until each side is nicely browned. Arrange on a dish.
- Wipe off the excess oil from the frying pan and add the ● ingredients to the same pan. Heat until the sauce thickens and then pour over the chicken.
- To finish it off, top with the shiso leaves. Optionally sprinkle with white sesame seeds and serve.
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