Chicken Thigh and Corn Stir-fry with Butter and Soy Sauce

 

Ingredients

・Chicken thigh…1 piece (approx. 300g)

・Corn…1 ear (vacuum-packed retort corn used here)

・Frozen edamame…100g

・Salt…1 pinch

・Black pepper…to taste

・Cake flour…to taste

・Vegetable oil…1 tsp

・Butter…10g

A

・A Soy sauce…2 tbsp

・A Sugar…2 tbsp

・A Sake…2 tbsp

・A Grated garlic…1/2 tsp

・A Red chili pepper…1/2 (sliced ​​into small rounds)

Preparation

Mix the ingredients for A together.

Instructions

1. Cut the corn

Cut the corn into 8 rounds.

*If using raw corn: Moisten with water, wrap in plastic wrap, and microwave before use. Approximate heating time is 1 minute 40 seconds at 600W per 100g of corn; heat for about 5 minutes for 300g.

2. Prepare the chicken thigh

Cut the chicken thigh into about 10 pieces. Sprinkle with salt and black pepper, then lightly coat the pieces with cake flour.

*Tip: Cutting with the skin side down makes it easier to guide the knife along the contours of the meat and minimizes small scraps, allowing you to cut without waste.

3. Cook in the frying pan

Heat the vegetable oil in a frying pan and arrange the chicken pieces with the skin side down.

Cook over high heat; once it starts sizzling, reduce to medium-high heat and cook for about 2 minutes 30 seconds. Flip the chicken over, add the frozen edamame (straight from the freezer), cook for about 2 minutes, and then add the corn.

4. Finish

Add the prepared mixture (A) and stir-fry, turning the ingredients to coat them evenly. When the cooking liquid has reduced, add the butter, coat everything until glossy, and transfer to a serving dish to finish.