How to Prepare Perfect Ginger and Soy Sauce Chicken Sauté with Kinpira
Hey everyone, hope you're having an incredible day today. Today, I will show you a way to make a distinctive dish, Step-by-Step Guide to Prepare Super Quick Homemade Ginger and Soy Sauce Chicken Sauté with Kinpira. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Ginger and Soy Sauce Chicken Sauté with Kinpira, 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 Ginger and Soy Sauce Chicken Sauté with Kinpira 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 Ginger and Soy Sauce Chicken Sauté with Kinpira is 2 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 first prepare a few ingredients. You can have Ginger and Soy Sauce Chicken Sauté with Kinpira using 12 ingredients and 8 steps. Here is how you cook it.
I wanted a dish I could make with only one frying pan when I was busy.
Cutting the chicken on the diagonal allows the pieces to be the same thickness, preventing uneven cooking. Recipe by madamy
Ingredients and spices that need to be Prepare to make Ginger and Soy Sauce Chicken Sauté with Kinpira:
- 1/2 Chicken thigh
- 1 tsp ☆Soy sauce
- 1 tsp ☆Sake
- 1 tbsp ☆Grated ginger
- 1 dash Flour (for frying)
- 1 dash Vegetable oil (for frying)
- Kinpira (for garnish)
- 5 cm Burdock root
- 5 cm Carrot
- 1 tsp ★Soy sauce
- 1 tsp ★Mirin
- 1 tsp ★Sake
Steps to make Ginger and Soy Sauce Chicken Sauté with Kinpira
- Cut the chicken diagonally into bite-sized pieces. Season using the ingredients marked by ☆ and marinate for 10 minutes.
- Finely julienne the carrot and burdock root in diagonal slices.
- Lightly coat the chicken in flour, and pan fry the meat over medium heat in a frying pan brushed with oil.
- Once the meat has browned, flip the pieces over and cover with a lid, cooking over medium heat until the chicken is cooked through.
- Once the chicken has cooked through, soak up the excess oil with a paper towel and place the chicken onto a plate.
- Don't rinse out the frying pan, and use the flavors that's left over to stir-fry the vegetables.
- Once the vegetables have softened, add the ingredients marked by ★ in order, and then it is finished.
- If you are using the kinpira in a bento lunch, it'll taste better with a teaspoon of sugar.
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