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Sweet/Salty Sukiyaki Style Chicken In Less Than 15 Minutes
Sweet/Salty Sukiyaki Style Chicken In Less Than 15 Minutes

Before you jump to Sweet/Salty Sukiyaki Style Chicken In Less Than 15 Minutes recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

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Hence, it should be somewhat obvious that it’s not hard to add healthy eating to your life.

We hope you got benefit from reading it, now let’s go back to sweet/salty sukiyaki style chicken in less than 15 minutes recipe. You can have sweet/salty sukiyaki style chicken in less than 15 minutes using 15 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to prepare Sweet/Salty Sukiyaki Style Chicken In Less Than 15 Minutes:
  1. You need 1 cut in long pieces. Chicken thigh meat
  2. Take 1 tbsp to sprinkle on the chicken Cooking sake
  3. Provide 1 block cut in 1cm thick pieces Tofu (Silken or Firm)
  4. Prepare 2 leeks. cut and brown just the white part White part of Leek
  5. Get 1 cut roughly diagonally Green part of Leek
  6. Provide 4 rehydrated←important Dried shiitake mushrooms
  7. Take 1 as much (to taste) Chrysanthemum greens
  8. You need 1 clove crushed with the blade of a knife←important Garlic
  9. Provide 1 teaspoon←important Korean chili pepper
  10. Take 1 pinch ↑If you don't have any, use Ichimi chili pepper powder
  11. Prepare The flavoring ingredients:
  12. Take 4 tbsp Soy sauce
  13. Prepare 3 tbsp Mirin
  14. You need 3 tbsp Cooking sake
  15. Use 1 cup Water
Instructions to make Sweet/Salty Sukiyaki Style Chicken In Less Than 15 Minutes:
  1. Prep everything so it looks something like this.
  2. First comes the chicken, skin on. Put it on a cutting board and cut it up into long pieces 7 mm thick, big enough to chew on. Sprinkle the chicken with a little cooking sake.
  3. As for the leek, brown the white part a bit if it's not too much trouble because it makes it really good. Don't bother if it's a pain.
  4. Then, peel the garlic, put a knife on top of it and smash it. Slam it with your fist. Don't grate it, or it will smell garlicky.
  5. Heat the flavoring ingredients over high heat. When it comes to a rolling boil, throw in the whole clove of garlic.
  6. Add the chicken and cook over high heat.
  7. Simmer until the color of the chicken changes, then move it to the side over medium heat.
  8. Add in the tofu and keep simmering. Spoon the sauce over the tofu while it's cooking.
  9. It'll start to turn a nice color, which means it's really soaked up the flavor.
  10. Add the browned leek, rehydrated dried shiitake mushrooms and Korean chili pepper. Spoon on the sauce again and simmer over low heat.
  11. Raise the heat a bit and add the green part of the leek. Cook for a couple of minutes. Toss in the chrysanthemum leaves, and it's more or less ready.
  12. This tofu tastes great with the chicken. Enjoy it covered with lots of the sauce. You could even pour the sauce on top of a bowl of rice.
  13. The chicken, tofu shiitake mushrooms as well as the leeks soak up the sauce. Even kids who said they hated sweet/salty stuff will eat this.
  14. The tofu, leeks and shiitake mushrooms all soak up the juice of the chicken and are sweet and salty.

It's a perfect chicken recipe for a weeknight dinner or when you don't have a lot of time on your hands and don't want to spend too much time in the kitchen. The flavor should be pleasantly sweet and salty; you may decide to add additional sugar if you think the broth needs it and also depending on the quality of your mirin (or other sweet cooking wine). Sukiyaki is one of the most popular hot pot dishes in Japan. It has a sweet and salty flavor a little bit like teriyaki sauce, but with beef and vegetable in the mix, it has its own Sukiyaki taste people love so much. We usually cook Sukiyaki in a cast iron Sukiyaki pot at the dinner table using a portable gas stove and eat it as we cook.

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