Japanese Grilled Chicken
Juicy chicken seasoned in delicious soy sauce.
15 minutes
286kcal
0.5g
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Mix all the ingredients from (A) in a tightly sealable container forming the sauce.
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Poke the chicken a few times, then place in the tightly sealable container with the seasoning. Shake and massage well, then place in the refrigerator. Leave to marinate anywhere from 2 hours up to 1/2 day.
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Place the chicken on a grill, skin facing down. Apply some of the ginger strips. Evenly grill both sides for a total of about 12 minutes.
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Tear apart the cabbage into edible pieces. Boil for 2 minutes, then place in cold water. Do the same for the chrysanthemum, then drain, dry and mix together with the cabbage.
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Cut the chicken into edible size pieces and arrange on a plate. Garnish with (4).
Cooking Basics
Cabbage - bite-size pieces
Separate the leaves, remove the core, cut the leaves in half lengthwise, and then stack. Cut into 3 cm (1.2 in.) wide strips, then cut into 3 cm (1.2 in.) wide squares.
Chicken thigh meat - poking holes with a fork
Skin shrinks when cooked. Use a fork to poke holes in the skin to prevent shrinkage and to further permeate the flavors of seasonings.
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