Crispy Chicken with Vegetables and Dashi Sauce
Created through a collaboration with Kinobu, a long-established traditional Japanese restaurant in Kyoto, this is a healthy and filling dish of crispy chicken cooked with the convection function of the microwave oven rather than fried in oil, served with a delicious thickened dashi stock with vegetables.
What to prepare
Ingredients
- 640 gChicken Thigh (without Bone)
- 150 gZucchini
- 100 gCherry Tomato
- 450 mlSoup Stock (Dashi)
- 40 gSoy Sauce
- 40 gMirin (Sweet Sake)
- 25 gJapanese Sake
- 35 gCorn Starch
- 70 mlWater
MARINADE
- 25 gSoy Sauce
- 25 gJapanese Sake
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 an Enamel shelf, and coat with corn starch.
Place into the top of oven and set the convection 230°C x 12 minutes.
After that, set Combi 12 (Convection 230 °C +Grill 1 (High)) x 8 min.
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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