Ingredients
- 640 g Chicken thighs without bone
- 150 g Zucchini
- 100 g Cherry tomatoes
- 450 ml Soup stock dashi
- 40 g Soy sauce
- 40 g Mirin sweet sake
- 25 g Japanese sake
- 35 g Corn starch
- 70 ml Water
For marinade
- 25 g Soy sauce
- 25 g Japanese sake
Instructions
- In a bowl, add 25gr of soy sauce and 25gr of Japanese sake. Add chicken and marinate for 10 minutes
- Place chicken from step 1 onto a metal tray, coat with corn starch, place on wire rack, and cook for 20 minutes on 'Convection' 220°C
- Cut zucchini in half lengthways, remove seeds and cut into thick slices.
- Remove stems from the cherry tomatoes and make a small cut into each.
- In a pot, add soup stock (dashi), soy sauce and mirin (sweet sake). When it comes to a boil, add zucchini from step 3 and cherry tomatoes from step 4.
- After it comes to a boil again, add corn starch which has been pre-dissolved in water to thicken.
- Cut cooked chicken from step 2 and place it into a bowl. Pour sauce from step 5 to finish.
Notes
Makes 2-3 servings.
