Char siu made with chicken thighs and boiled eggs
■ Ingredients (for 2 people) ■
1 chicken thigh (300g)
2 boiled eggs 1/4 long green onion 50cc soy sauce
★Sake 50cc
★Mirin 50cc
1 teaspoon grated ginger
1 teaspoon grated garlic
2 shiso leaves
■ How to make ■
01
Poke holes in the skin of the chicken with a fork, roll it up tightly from the front and tie it with string.
Place in a plastic bag, pour over the seasonings marked with ★, and marinate in the refrigerator for at least an hour.
02
Julienne the green onions, place the boiled eggs in a heat-resistant container, and pour in the chicken marinade.
Insert the drained chicken into the rotisserie fork to secure it in place.
03
Place a grease/crumb tray in the oven and place the boiled eggs on top.
Add the chicken and bake at 170°C for 15 minutes.
04
Cut the chicken into bite-sized pieces, add the boiled egg and pour the broth over it. Garnish with shiso leaves and top with green onions to complete.
■ Key Points ■
If the skin of the chicken burns, lower the temperature and cook thoroughly until cooked through.
・We recommend using a shallow heat-resistant container to put the boiled eggs in so that they do not come into contact with the rotating chicken. Turning the eggs over once during cooking will allow the flavor to penetrate all sides.
- Make a lot and use it in a variety of dishes, such as char siu rice bowls or as a topping for ramen.
■ Nutritional value ■
Energy: 476kcal / Salt equivalent: 4.2g
■ Accessories used ■
Rotisserie fork, rotisserie tongs, oil and crumb tray
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