• グリーンカレーそうめん

考案 00分

Teriyaki Chicken Thighs with Japan Burdock

Chicken thighs flavoured with sweet and tangy teriyaki sauce and served with Japan Burdock for a delicious meal.

Ingredients (2 servings)

Japan Kumamoto Water Growth Burdoc
1/2 pieces
Chicken Thigh
2 pieces
Yellow Bell Pepper
1 piece
Perilla Leave
2 pieces
★Soy Sauce
3 tablespoons
★Sweet Cooking Rice Wine
2 tablespoons
★Cooking Wine
2 tablespoons
★Water
4 tablespoons
★Sugar
2 tablespoons
Cooking Oil
Appropriate

Food Market Item

Japan Kumamoto Water Growth Burdock (Direct Farm)

Directions

  1. Cut the burdock, yellow bell pepper and perilla leaves into slices. Microwave the burdock until tender.
  2. Put the chicken thigh in a skillet with the skin side down, fry over medium heat until it turns golden brown.
  3. Cook the other side of the chicken thigh until golden brown. Add ★, cook over low heat until the sauce is thickened. Set aside the chicken thigh fillet.
  4. Heat the frying pan with oil, add burdock and yellow bell pepper, stir-fry over medium heat.
  5. Cut the chicken thigh into proper size, served with burdock and yellow bell pepper, decorated with perilla leaves, and enjoy.