Hello, this is PAO.
Today we have plenty of summer vegetables, the ever-popular chicken and summer vegetables pickled in Nanban! !
It’s delicious even if you eat it cold, so you can eat it even on a hot day (^^♪
It is easy to make because it is fried in a frying pan with a little oil.
You can also make it ahead of time.
Ingredients (for 3-4 people)
Chicken thigh・2 pieces
Salt and pepper・・・a little each
Japanese sake 1 tbsp
Potato Starch・・・4 tbsp
Paprika (red/yellow)・・・1/2 each
green pepper … 1 piece
＊Dashi and vinegar・・・120ml each
＊Soy sauce, mirin, sugar・・・3 tbsp each
＊Ginger・・・1 piece (sliced)
how to make
1.Roughly chop the eggplant, paprika, and green pepper.
Cut the zucchini into 1 cm rounds.
2.Cut the chicken thigh into bite-sized pieces. Add salt, pepper and sake.
Add potato starch and chicken to a plastic bag and shake to coat evenly with the flour.
Add half the amount of chicken and potato starch and shake, then add the rest and shake even more to make it easier to coat.
3.Add about 4 tablespoons of salad oil to a frying pan and heat it.
Deep-fry paprika, green pepper, zucchini, and eggplant.
Add more oil when it gets low.
4.Heat the seasonings except for the ※ vinegar in a small pot, and add the vinegar at the end.
Take a rough fever. Add the fried vegetables and marinate.
5.Add chicken and bake. When the whole turns white, turn it over.
When both sides are browned, add to 4 and marinate.
The meat is juicy and delicious!
Even if it’s chilled, the vinegar effect makes the meat moist and tender, and it’s delicious.
When the umami of chicken is added, it becomes very delicious (^ ^ ♪
You can substitute chicken breast or fish.
Any summer vegetables are OK! Okra and goya are also suitable.