Crispy Chicken with Vegetables and Dashi Sauce
50 minutes
Difficulty:
Medium
Ingredients
1
640 g chicken thighs (without bone)
Marinade
25 g soy sauce
25 g Japanese sake
150 g zucchini
100 g cherry tomatoes
450 g soup stock (Dashi)
40 g soy sauce
40 g mirin (sweet sake)
35 g corn starch (+ 70ml water)
Steps
STEP 1
In a bowl, add 25g of soy sauce and 25g of Japanese sake. Add chicken and marinate for 10 minutes.
STEP 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.
STEP 3
Cut zucchini in half lengthwise, remove seeds and cut into thick slices.
STEP 4
Remove stems from the cherry tomatoes and make a small cut into each.
STEP 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.
STEP 6
After it comes to a boil again, add corn starch which has been pre-dissolved in water to thicken.
STEP 7
Cut cooked chicken from step 2 and place it into a bowl. Pour sauce from step 5 to finish.
