Grilled Tomato and Chicken with Cheese and Ginger

 

[Ingredients (Serves 4)]

1 bag of tomatoes (4 small ones)

2 chicken thighs (600g)

4 slices of melting cheese

A [2 cloves of grated ginger, 4 tablespoons mirin, 3 tablespoons soy sauce]

2 teaspoons salad oil

[Preparation]

(1) Remove the stems from the tomatoes and cut them in half lengthwise. Trim the excess fat from the chicken, make slits every 1cm to remove the tendons, and cut in half. Mix A together.

(2) Heat 1 teaspoon of salad oil in a frying pan over medium heat and place the tomatoes (from (1)) cut-side down. Cook for about 2 minutes until golden brown, then flip and cook for about 1 minute before removing.

(3) Wipe the frying pan (from (2)) clean with a paper towel and heat 1 teaspoon of salad oil over medium heat. Place the chicken from (1) skin-side down and cook for about 5 minutes until golden brown. Flip, cover, reduce heat to low and steam for about 3 minutes.

(4) Remove excess fat from the frying pan from (3) with a paper towel. Add the A mixture from (1), increase heat to high and coat the chicken by turning it over until well coated. Fold each slice of cheese into quarters and place each piece on top of the chicken. Cover, reduce heat to low and steam for about 2 minutes until the cheese is melted. Serve on a plate, garnish with (2) and pour over the remaining sauce from the frying pan.