Tender braised dish made with fresh spring onions and chicken thighs, pan-seared then simmered in a sweet and savory dashi-soy sauce. Searing the surface seals in the umami and allows the flavors to penetrate quickly. A superb dish that pairs perfectly with rice.
Ingredients
Main Ingredients (2 servings)
- Spring Onions 250g
- Chicken Thighs 250g
- Potato Starch (to coat)
Seasonings
- Salt (pinch)
- [A] Water 150ml
- [A] Soy Sauce 1 tbsp
- [A] Mirin (Sweet Rice Wine) 1 tbsp
- [A] Sugar 1/2 tbsp
- [A] Dashi granules 1/2 tsp
Steps
- Peel 1 large Spring Onion (250g).
- Trim only the dirty parts of the root and tip of the spring onion. Keep the core intact to maintain its shape.
- Cut the spring onion in half lengthwise from the root.
- Cut in half again.
- Cut in half once more, creating 8 wedges per onion. Cutting with the core intact helps prevent the pieces from falling apart and makes for a more visually appealing dish.
- Cut 1 Chicken Thigh (250g) into bite-sized pieces.
- Season the cut chicken with a pinch of salt and coat with Potato Starch. Coating with potato starch ensures the chicken remains tender and moist, rather than dry.
- Heat oil in a frying pan over medium heat.
- Arrange the cut spring onions in the heated frying pan.
- Place the chicken pieces skin-side down.
- Sear the spring onions until golden brown on the bottom.
- Flip the spring onions.
- Sear the spring onions until well-browned on all sides.
- Once the chicken is browned, flip it over.
- Sear the other side of the chicken until browned.
- Once both sides are browned, add 150ml Water, 1 tbsp Soy Sauce, 1 tbsp Mirin (Sweet Rice Wine), 1/2 tbsp Sugar, and 1/2 tsp Dashi granules, and bring to a simmer.
- Reduce heat to low-medium and cover with a drop lid.
- Simmer for about 5 minutes, or until the liquid has reduced to about 1/3 of its original volume.
- Transfer to a plate and serve. It's ready!
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