Salt-grilled chicken

 

Ingredients (for 2 servings)

2 small chicken thighs

1/3 teaspoon salt (0.8% of the chicken's weight)

1 tablespoon salad oil

<Seasonings>

3 tablespoons sake

1 tablespoon mirin

2 teaspoons sugar

1/2 teaspoon soy sauce

6 snap peas

[Preparation]

Remove thick tendons and excess fat from the chicken thighs, cut into large bite-sized pieces, sprinkle with salt, and let sit for at least 3 hours. Mix the ingredients for the <Seasonings>.

Marinating time is not included in the cooking time. You can prepare the chicken thighs the day before.

Tear the strings off the snap peas, blanch them in boiling water with salt, then drain them in a colander.

[Instructions]

1. Heat the salad oil in a frying pan over high heat and arrange the chicken thighs skin-side down. Once browned, reduce the heat to medium-low and flip.

2. When the chicken thighs are about 80% cooked, add the <seasonings> and cook over medium heat, stirring constantly until the sauce thickens. Finally, add the snap peas and coat them with the sauce, then serve on a plate.