Ingredients
-
640g chicken thighswithout bone
-
Marinade
-
25g soy sauce
-
25g Japanese sake
-
150g zucchini
-
100g cherry tomatoes
-
450g soup stockDashi
-
40g soy sauce
-
40g mirinsweet sake
-
35g corn starch+ 70ml water
Directions
Ingredients
| 640g chicken thighs | |
Marinade |
|
| 25g soy sauce | |
| 25g Japanese sake | |
| 150g zucchini | |
| 100g cherry tomatoes | |
| 450g soup stock | |
| 40g soy sauce | |
| 40g mirin | |
| 35g corn starch | |
Steps
|
1
|
In a bowl, add 25g of soy sauce and 25g of Japanese sake. Add chicken and marinate for 10 minutes. |
|
2
|
Place chicken from step 1 onto a metal tray, coat with corn starch, place on wire rack, and cook for 20 minutes on ‘Convection’ 220ºC. |
|
3
|
Cut zucchini in half lengthwise, remove seeds and cut into thick slices. |
|
4
|
Remove stems from the cherry tomatoes and make a small cut into each. |
|
5
|
In a pot, add soup stock (dashi), soy sauce and mirin (sweet sake). When it comes to a boil, add zucchini from step 3 and cherry tomatoes from step 4. |
|
6
|
After it comes to a boil again, add corn starch which has been pre-dissolved in water to thicken. |
|
7
|
Cut cooked chicken from step 2 and place it into a bowl. Pour sauce from step 5 to finish. |
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