Recipe of Quick Summer Nanban-Style Chicken
Hello everybody, I hope you are having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Homemade Summer Nanban-Style Chicken. One of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Summer Nanban-Style Chicken, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Summer Nanban-Style Chicken delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Summer Nanban-Style Chicken is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we have to first prepare a few components. You can have Summer Nanban-Style Chicken using 12 ingredients and 8 steps. Here is how you cook it.
Eat lots of chicken and vegetables to prevent fatigue from the summer heat. Browning the kabocha squash and chicken well makes it nice and shiny. The kabocha squash should be sliced around 5mm thick. I used leftover vegetables this time, so I didn't add a lot of vegetables. You could add more vegetables if you want. Reduce the sauce until there is only a little liquid left in the pan. Recipe by Musumedaburu
Ingredients and spices that need to be Get to make Summer Nanban-Style Chicken:
- 2 portions Chicken breast (or thighs)
- 1/8 Kabocha squash
- 1/2 Onion
- 1 Green bell pepper
- 1 dash Salt and pepper
- 1 dash Plain flour
- Combined seasoning ingredients:
- 1 tbsp Sugar
- 3 tbsp Soy sauce
- 2 tbsp Mirin
- 2 tbsp Vinegar
- 2 tbsp Water
Instructions to make to make Summer Nanban-Style Chicken
- Cut the vegetables into bite-sized pieces. Cut the chicken on the diagonal into bite-sized pieces and lightly season with salt and pepper.
- Add the oil to the pan and cook the kabocha on both sides. (Microwaving it for 2-3 minutes first will make it cook faster)
- Remove the kabocha squash from the pan for now. Stir fry the bell peppers and onion. (You don't need to clean the pan.)
- When the vegetables are cooked through, remove them from the pan. Pour a fairly large amount of oil into the pan. Coat the chicken pieces with plain flour and cook.
- When the chicken is browned on both sides, cover with the lid and let steam for 2-3 minutes (to make sure the chicken is completely cooked). Turn the heat to low and add the combined flavoring ingredients.
- Return the heat to medium and stir to coat the chicken with the sauce. When the sauce thickens, return the vegetables to the pan.
- Shake the pan to toss everything with the sauce.
- Top with chopped green onions. You could also add a little red chili pepper (with the seeds removed) to the flavoring ingredients.
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