Crispy Chicken with Vegetables and Dashi Sauce

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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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  1. 640g Chicken thighs (without bone)
  2. 150g Zucchini
  3. 100g Cherry tomatoes
  4. 450ml Soup stock (dashi)
  5. 40g Soy sauce
  6. 40g Mirin (sweet sake)
  7. 25g Japanese sake
  8. 35g Corn starch
  9. 70ml Water
For marinade
  1. 25g Soy sauce
  2. 25g Japanese sake
  1. In a bowl, add 25gr of soy sauce and 25gr of Japanese sake. Add chicken and marinate for 10 minutes
  2. 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
  3. Cut zucchini in half lengthways, remove seeds and cut into thick slices.
  4. Remove stems from the cherry tomatoes and make a small cut into each.
  5. 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.
  6. After it comes to a boil again, add corn starch which has been pre-dissolved in water to thicken.
  7. Cut cooked chicken from step 2 and place it into a bowl. Pour sauce from step 5 to finish.
  1. Makes 2-3 servings.
The Ideas Kitchen