Chef Tomoshi Wakiya's self-proclaimed masterpiece, "Kurikōchō," a delectable Chinese simmered dish that can be made in just one pan. By caramelizing chicken and fresh chestnuts, the natural umami of the ingredients and the rich aroma of soy sauce meld together, allowing you to enjoy authentic flavors at home without fail.
Ingredients
Main Ingredients (2 servings)
- Chicken thigh 1 piece (200-250g)
- Chestnuts (fresh) 15-20 nuts
- Green onion (thinly sliced) 1 tbsp
- Ginger (thinly sliced) 1 tbsp
Seasonings
- [A] Soy Sauce 1 tbsp+
- [A] Cooking Sake (Rice Wine) 1 tbsp+
- [B] Cooking Sake (Rice Wine) 150cc
- [B] Sugar 3 tbsp
- [B] Soy Sauce 1 tbsp
- [B] Black Pepper a pinch
- Sesame Oil 1 tbsp
Steps
- Cut chicken thigh 1 piece (200-250g) into large bite-sized pieces.
- Marinate the cut chicken with soy sauce 1 tbsp+ and cooking sake (rice wine) 1 tbsp+, and rub well.
- Heat a frying pan over medium heat, add the chicken skin-side down without oil. Grill until the skin is browned and crispy from its own fat.
- Once the surface of the chicken is browned, add chestnuts (fresh) 15-20 nuts.
- Add cooking sake (rice wine) 150cc, sugar 3 tbsp, soy sauce 1 tbsp, and black pepper a pinch, stir, and bring to a boil to make the sauce opaque.
- Add enough water to cover the chestnuts and bring back to a boil.
- Cover with a lid and simmer over low heat for about 12 minutes.
- Remove the lid and reduce the heat to high to thicken the sauce.
- Add green onion (thinly sliced) 1 tbsp and ginger (thinly sliced) 1 tbsp, and stir while simmering until the sauce is completely coated on the chicken and chestnuts.
- Finally, drizzle with sesame oil 1 tbsp and toss to coat everything. Finished.
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