Chicken is quickly sautéed first, then steam-fried together with vegetables in Fukkura-san. Shio-koji marinated chicken has extra rich flavor with succulent texture. Drizzle some soy sauce and squeeze a generous amount of lemon as soon as the heat is turned off and the donabe is brought to the table, so they will sizzle with the residual heat in the skillet and becomes so aromatic.
Servings3 - 4
- 1 lb boneless chicken thighs, cut into large bite-size pieces
- 2 tablespoons liquid shio-koji (or you can substitute with 1.5 teaspoons sea salt)
- 1 tablespoon olive oil
- 2 cloves garlic, thinly sliced
- 2 tablespoons sake
- 8 oz (240 g) green beans, trimmed and cut each into 2 – 3 pieces at an angle
- 6 – 8 cherry tomatoes
- some ground black pepper
- 1 – 2 teaspoons soy sauce
- 1/2 lemon
- Combine the chicken with shio-koji in a medium bowl. Mix by hand. Cover tightly and refrigerate for 2 – 3 hours to overnight. (If you simply don’t have time, just 30 minutes is still okay.)
- Heat the olive oil in the skillet of Fukkura-san over medium-high heat for 3 minutes.
- Add the chicken, skin-side down, and sauté until light golden (about 3 – 4 minutes).
- Turn over the chicken pieces, add the garlic, and continue to sauté for 1 minute.
- Pour the sake and cover with lid. Reduce the heat to medium-heat. Continue to cook until the chicken is almost cooked through (about 2 – 3 minutes).
- Add the green beans and spread over the chicken. Cover again and continue to cook for 3 minutes. Add the tomatoes and cook for 1 -2 minutes.
- Turn off the heat and uncover at the table. Season with some ground black pepper, drizzle the soy sauce, and squeeze the lemon over the chicken. Serve immediately.
I like to bring the donabe with the half lemon on top of the lid.
Simple and delicious steam-fry shio-koji chicken.