Crispy Chicken with Vegetables and Dashi Sauce

Name: Crispy Chicken with Vegetables and Dashi Sauce
Ingredients: 640 g Chicken thighs (without bone); 150 g Zucchini; 100 g Cherry tomatoes; 450 ml Soup stock (dashi); 40 g Soy sauce; 40 g Mirin (sweet sake); 25 g Japanese sake; 35 g Corn starch; 70 ml Water; 25 g Soy sauce; 25 g Japanese sake

Microwave OvenRecipes

The Ideas Kitchen, March 2, 2020

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Crispy Chicken with Vegetables and Dashi Sauce

A bowl of crispy chicken and vegetables with dashi sauce paired with freshly cooked steamed rice is really a perfect meal to end your day. No more messy kitchen when you deep fry the chicken with our Panasonic Microwave.

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Servings:

Author: www.theideaskitchen.com.au

Ingredients

640 g Chicken thighs without bone
150 g Zucchini
100 g Cherry tomatoes
450 ml Soup stock dashi
40 g Soy sauce
40 g Mirin sweet sake
25 g Japanese sake
35 g Corn starch
70 ml Water

For marinade

25 g Soy sauce
25 g Japanese sake

Instructions

In a bowl, add 25gr of soy sauce and 25gr of Japanese sake. Add chicken and marinate for 10 minutes
Place chicken from step 1 onto a metal tray, coat with corn starch, place on wire rack, and cook for 20 minutes on 'Convection' 220°C
Cut zucchini in half lengthways, remove seeds and cut into thick slices.
Remove stems from the cherry tomatoes and make a small cut into each.
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.
After it comes to a boil again, add corn starch which has been pre-dissolved in water to thicken.
Cut cooked chicken from step 2 and place it into a bowl. Pour sauce from step 5 to finish.