Chicken thighs simmered in refreshing ponzu sauce

 

Ingredients

- 1 kg chicken thighs

- 160-200 ml ponzu soy sauce

- 2-2.5 tablespoons sugar

- 20 g ginger

- 1 takanotsume (shrimp claw)

- Daikon radish sprouts, white sesame seeds, to taste

Directions

1. Cut the chicken thighs into pieces slightly larger than the ones you'd use for deep-frying, place them in a frying pan (I use 26cm diameter), sprinkle with sugar, and let them simmer for about 5 minutes.

2. Julienne the ginger and cut the daikon sprouts in half, removing the roots.

3. Pour ponzu sauce into the frying pan, add the seeded tuna, and bring to a boil over high heat. Once boiling, cover and simmer over low-medium heat for 10 minutes.

*Adjust the amount of ponzu sauce to between 160-200ml. For a lighter dish, 160ml plus 2 tablespoons of sugar is sufficient for rice.

*Use a tight-fitting lid. If you use a lid with gaps, the water will evaporate easily, so keep an eye on it and add about 100ml of hot water to prevent the water from disappearing.

4. After simmering for 10 minutes, remove the lid, place the chicken on high heat, and skim off the fat that floats to the center.

5. After skimming off the fat, add the ginger and simmer over high heat, stirring constantly. The sauce is done when about 5mm of sauce remains at the bottom of the frying pan.

Place on a plate and sprinkle with daikon sprouts and white sesame seeds, if desired.