Chicken and perilla oil pasta

 

Ingredients

- Chicken thighs: approximately 100g

- Shiso leaves: approximately 10 leaves

- Garlic: 1 clove

- Bird's eye chili: 1

- Pasta: 100g

- Salt: to taste (Hakata Salt)

- Black pepper: to taste

- Olive oil: 1 tablespoon (plus 1 tablespoon for finishing)

- White dashi stock: 1 tablespoon (Yamaki Kappo White Dashi)

- Water: 300-350g

Directions

Heat olive oil in a frying pan and add chopped garlic, chili pepper and bite-sized chicken thighs. Season with salt and pepper and stir lightly.

Fold the pasta in half and add it, then add water. Boil for the time indicated on the pasta package, stirring occasionally to prevent it from sticking.

When the water has reduced, add white stock, olive oil and shredded shiso leaves.

Stir quickly to evaporate the water and it's ready.