Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, chicken thigh pickled plum, mayo, & garlic stir-fry. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Chicken Thigh Pickled Plum, Mayo, & Garlic Stir-fry is one of the most well liked of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Chicken Thigh Pickled Plum, Mayo, & Garlic Stir-fry is something which I’ve loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can cook chicken thigh pickled plum, mayo, & garlic stir-fry using 9 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Chicken Thigh Pickled Plum, Mayo, & Garlic Stir-fry:
- Take 250 grams Chicken thigh
- Get 1 clove Garlic (minced)
- Take 1 Green onion or scallion
- Take Marinade
- Make ready 2 tbsp Cake flour
- Prepare 1 1/2 tbsp Mayonnaise
- Make ready 1 tbsp Cooking sake
- Make ready 1/2 tbsp Garlic (grated)
- Get 3 Umeboshi
Steps to make Chicken Thigh Pickled Plum, Mayo, & Garlic Stir-fry:
- Chop the green onion into small slices and set aside.
- Remove the seeds from the umeboshi pickled plum and mince. Mix with the grated garlic.
- Put Step 2 into a bowl and add the flour, mayonnaise, and sake and mix together.
- Place the chicken into the Step 3 marinade and coat as much as possible.
- Heat some oil in a frying pan and sauté the minced garlic until fragrant.
- Place the chicken in the pan with the skin side down and cook on medium heat until browned. Pour the marinade left in the bowl on top.
- Once both sides are nicely browned, remove from the frying pan and cut into bite-sized pieces. Top with an abundant amount of green onion and it's all done!
- I tried cutting the chicken before frying. I covered it with lots of green onion so you can't really see the meat. They cook faster when cut up, so there's no need to worry about the center being raw.
- It's also tasty if you scatter on some shiso leaves.
- It also came out good with chicken breasts. I topped them with bonito flakes in the photo.
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