table of contents
- Kobashi garlic chicken saute
- Chicken saute with plenty of mushroom sauce
- Pickled chicken saute with tartar sauce
- Chicken sauteed mini tomato sauce
- Chicken grain mass sauce
The chicken saute looks easy and deep. If you burn the skin and finish it fragrantly, it goes well with any seasoning.
Start with the appetizing butter and garlic recipe!
Kobashi garlic chicken saute
[Materials for 2 people]
Chicken thigh meat … 2 small pieces (about 400g), tomato … 1/2 horizontal, sliced garlic … 1 piece, mixed nuts … 30g, salt, coarse black pepper, salad oil, butter, soy sauce
[How to make]
1. Cut the tomatoes into quarters. Make a cut in the thick part of the chicken meat and open it to make the thickness uniform. Sprinkle 1/2 teaspoon salt and a little pepper.
2. Put garlic, mixed nuts, and 1/2 tablespoon of oil in a frying pan, heat, bake while turning occasionally, and take out in order when colored.
3. Continue to put the chicken meat with the skin down. Reduce to medium heat and bake for 9 to 10 minutes while occasionally pressing with a spatula. On the way, wipe the oil that comes out with a paper towel.
4. When the edge of the chicken meat becomes whitish and the 80% heat is passed, turn it upside down. Bake on low heat for about 2 minutes, take out, and serve in a bowl.
(551kcal for 1 person, 2.0g salt)
Grill the chicken thighs from the skin and wipe off the fat to make it crispy! It is a dish with a pleasant texture of savory fried garlic and mixed nuts.