Steps

1. Thinly slice 60g of onion for the Shkmeruli.
   🕒 04:17
2. Mince 25g of garlic.
   🕒 05:06
3. Cut 350g of chicken thigh into bite-sized pieces.
   🕒 07:08
4. Roughly chop 100g of cabbage for the soup.
   🕒 08:18
5. Dice 60g of onion for the soup.
   🕒 08:36
6. Prepare 100g of broccoli for the soup.
   🕒 08:55
7. Dice 40g of ham.
   🕒 09:08
8. Heat 1 tbsp of oil in a pot, then sauté the cabbage, soup onion, broccoli, and ham.
   🕒 09:30
9. Sauté until the vegetables are lightly browned.
   🕒 10:55
10. Add 350ml of water and 200ml of tomato juice, then bring to a boil.
    🕒 11:01
11. Once boiling, add 2 tsp of Hondashi and black pepper to taste, then season.
    🕒 12:04
12. Taste and add 1 pinch of salt if needed. 【Here's the trick!】 Drizzling olive oil at the end enhances the aroma, but it's expensive these days, so there's no need to force it.
    🕒 14:10
13. Once the soup is done, return to preparing the Shkmeruli.
    🕒 14:36
14. Heat 1 tbsp of oil in a frying pan, lightly sprinkle salt on the cut 350g chicken thigh, and place it skin-side down.
    🕒 14:43
15. Fry over medium heat until the skin is crispy and golden brown. 【Here's the trick!】 Frying the skin until crispy is a crucial point for delicious Shkmeruli.
    🕒 15:18
16. Discard any excess oil rendered from the chicken.
    🕒 17:51
17. Add 60g of onion for the Shkmeruli to the frying pan with the chicken, and sauté together until translucent.
    🕒 18:11
18. Remove the chicken from the frying pan for now.
    🕒 19:00
19. In the same frying pan, add 20g of butter and the minced 25g of garlic, and sauté until golden. Be careful not to burn it.
    🕒 19:08
20. Add 200ml of milk, mix with the butter and garlic, and emulsify until thickened.
    🕒 20:02
21. Add 1/3 tsp of salt and 1/2 tsp of consommé, then simmer over low heat. 【Here's the trick!】 Consommé adds an umami flavor preferred by Japanese palates, but adding too much can ruin the flavor, so keep it to about 1/2 tsp.
    🕒 20:32
22. Add 2/3 tsp of coriander and 1/3 tsp of paprika powder.
    🕒 21:00
23. Bring to a gentle boil over medium heat and simmer until thickened. 【Here's the trick!】 The refreshing aroma of coriander mitigates the richness of the milk and butter, preventing it from feeling heavy.
    🕒 21:26
24. Once the sauce has thickened enough to see the bottom of the pan, return the removed chicken to the frying pan.
    🕒 22:49
25. Simmer for 2-3 minutes, coating the chicken with the sauce, until it reaches your desired consistency.
    🕒 23:11
26. Serve in a bowl, garnished with 2 slices of toasted bread.
    🕒 24:12
27. If the sauce thickens too much, add a small amount of milk and re-emulsify.
    🕒 25:15