Chicken thigh and raddish

 

[Ingredients for 2 servings]

- 1 chicken thigh

- 1 tablespoon flour

- 12-13cm daikon radish

- 1/4 carrot

- 1/2 bunch spinach

- 2 teaspoons salad oil

<Seasoning>

- 1 tablespoon sake

- 2 teaspoons soy sauce

<Seasoning>

- 2 tablespoons sake

- 2 teaspoons soy sauce

- 2 tablespoons oyster sauce

- 200ml water

[Preparation]

- Cut the chicken thigh into bite-sized pieces and coat with the <Seasoning> ingredients.

・Peel the daikon radish and cut into bite-sized pieces.

・Peel the carrots and cut into bite-sized pieces.

・Rinse the spinach and boil it root-end first in boiling water. Remove from the water and let it cool, then squeeze out the water and cut into 5-6cm lengths.

[Recipe]

1. Add salad oil to a frying pan over medium heat and fry the chicken thighs lightly coated with flour. Once both sides are browned, add the daikon radish and carrots and stir-fry.

2. Once the oil is evenly distributed and slightly browned, add the seasoning ingredients, cover the frying pan and simmer for 10-15 minutes, stirring occasionally.

3. Remove the lid and simmer over medium heat until the sauce is reduced, then serve in a serving dish with the spinach.