Japanese Braised Chicken Thigh Recipe

Braised Herb Chicken with Shio Koji • Just One Cookbook

WEBNov 25, 2013 · Instructions. Place 1 lb bone-in, skin-on chicken thighs, 2 Tbsp shio koji, and 2 cloves garlic (minced/crushed) in a large plastic …

1. Put the chicken, shio koji, and garlic in a large plastic bag and massage ingredients together. Marinate in the bag for 30 minutes. You can marinate the chicken for up to 2-3 hours. You can also experiment with different herbs!
2. Add flour, paprika and herbs to the bag and shake to coat.
3. Heat oil in a Dutch oven over medium heat. Place chicken (skin side down) and remaining marinade into the Dutch over.
4. Cook 3 minutes on each side or until lightly brown.

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Shio Koji Chicken 塩麹チキン • Just One Cookbook

WEBSep 23, 2019 · Bake at 350ºF (180ºC) until the internal temperature of the chicken reaches to 165ºF (74ºC), roughly 25 minutes. Once the …

Rating: 4.7/5(49)
1. Gather all the ingredients.
2. Combine shio koji and soy sauce in a bowl or measuring cup.
3. Preheat the oven to 350ºF (180ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). Remove the shio koji as much as possible and transfer to a baking sheet lined with parchment paper.
4. You can keep the leftovers in an airtight container and store in the refrigerator for up to 4 days and in the freezer for 2-3 months.

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Umeboshi Chicken Recipe (鶏肉の梅煮 Chicken …

WEBOct 19, 2023 · Add the mirin and cover the pot with a lid. Bring the mixture to a boil over high heat and then turn down the heat to low. Set a timer …

1. Add the konbu and umeboshi to a heavy-bottomed pot with a lid and then arrange the chicken around them, so the ume are evenly distributed, and there aren't many air-gaps between the pieces of chicken. Add the mirin and cover the pot with a lid.
2. Bring the mixture to a boil over high heat and then turn down the heat to low. Set a timer for 20 minutes and let the chicken braise undisturbed.
3. After the timer goes off, open the lid and taste the braising liquid. If it's not salty enough, add the soy sauce. If it's already well seasoned, you can leave it out. Redistribute the chicken, so the pieces that were not submerged in the braised liquid are submerged.
4. Continue cooking the chicken over low heat for another 10 minutes or until the wings are tender. If the liquid starts running low, you can add a little water to keep it from burning.

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