Japanese Glazed Chicken
Seasoned with rich soy sauce and mirin
20 minutes+
330kcal
0.8g
- Nutrition facts are for one serving.
- Time to cool is not included in the cooking time.
Ingredients(Servings: 2)
Directions
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Stab the chicken with a fork and coat with (A).
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Peel the lotus root and cut into 7 mm (1/4 in.) thick slices.
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Thinly slice the ginger root.
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Add and heat 70 ml (1/3 US cup) of water to a pot. When it comes to a boil, add (1) together with juice and cook over medium heat.
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When the chicken changes color, add (2) and (3). Cook until the liquid has completely reduced.
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Cool as is, then cut the chicken into easy-to-eat pieces.
Cooking Basics
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.
Lotus root - half-circle slices
Remove the skin of the lotus root. Then place it in water, cut in half vertically, and slice cut-side down at consistent widths from end to end.
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