A dish simmered in a simple seasoning of only ponzu and water, bringing out the rich flavor of chicken thighs. The aroma of ginger and leeks stimulates the appetite and enhances the chicken's umami. Perfect for meal prep, this dish is an ideal addition to your dinner repertoire.
Ingredients
Main Ingredients (2 servings)
- Chicken thighs 1 piece (300g)
- Leek 1 stalk
- Ginger about 20g
Seasonings
- [A] Ponzu Soy Sauce (store-bought) 100ml
- [A] Water 75ml
- Salt (to taste)
- Black Pepper (to taste)
Steps
- Slice the leek diagonally into 1.5-2cm thick pieces.
- Peel the ginger and slice it thinly.
- Trim any excess skin and fat from the chicken thighs.
- Season both sides of the chicken thighs with salt and black pepper (amounts not specified).
- Heat a frying pan over medium heat and place the chicken thighs, skin-side down.
- Spread the sliced leeks and ginger in the empty space in the pan.
- Sear the chicken thighs for 2-3 minutes. During this time, flip the leeks and ginger occasionally to prevent burning.
- Once browned, move the cooked leeks and ginger on top of the chicken thighs to prevent over-browning.
- Once the chicken thighs are browned on one side, flip them over and sear the meat side for 1-2 minutes.
- Add 75ml of water and 100ml of ponzu soy sauce. Cover with a lid and simmer on low heat for about 7-9 minutes.
- Turn off the heat once the chicken thighs are cooked through.
- Remove the chicken thighs, slice them into 1cm thick pieces, and serve generously topped with the remaining cooking liquid and ingredients.
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