【How to make】
1) Poke holes in the front and back of the thigh meat with a fork.
②Spread shio-koji evenly on both sides and leave for 1 hour.
③After 1 hour, rinse quickly under running water and wipe off the water with kitchen paper.
4. Place the skin side on the outside and spread yuzu pepper all over the inside.
5. Roll it up and wrap it in plastic wrap like a candy.
⑥Then wrap it in aluminum foil.
⑦ Boil water in a pot and add the wrapped chicken thighs.
⑧ Cook on medium heat for 30 minutes, then turn off the heat and leave for 30 minutes.
⑨Remove from the pot and let cool for about an hour.
10. Shred the cabbage and rub with salt.
⑪ Prepare the mixed vinegar sauce.
When ⑫ and ⑩ have softened, squeeze them out and mix with ⑪.
Cut the thigh meat (⑬) and (⑨) into 1cm pieces and arrange them on a plate along with (⑫). It's done!
[Ingredients for 2-3 servings]
・1 piece of chicken thigh ・2 teaspoons of Shio-Koji
・20g yuzu pepper
・2 cabbage leaves ・1g salt (for rubbing the cabbage)
■ Mixed vinegar ◎ Apple cider vinegar 2 tablespoons
◎1 teaspoon salt
◎ 1 1/2 tablespoons carob syrup (substitute: sugar)
[Nutrition Calculations]
(per person)
Energy: 162kcal
Protein: 11.1g
Fat: 8.7g
Carbohydrates: 28.3g
(Carbohydrates: 26.0g, Dietary Fiber: 2.3g)
Salt equivalent: 2.1g
