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Chicken Sautéed In Shio-koji - Served With Tartar Sauce Recipe

Chicken Sautéed in Shio-Koji - Served with Tartar Sauce Recipe
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Serving : 2
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Prepare the ingredients before making Chicken Sautéed in Shio-Koji - Served with Tartar Sauce in your home. Then, follow these steps below to serve Chicken Sautéed in Shio-Koji - Served with Tartar Sauce for your family or friends.

Ingredients: Chicken Sautéed in Shio-Koji - Served with Tartar Sauce

  • 1 slice Chicken thigh (or breast)
  • 1 to 1 1/2 tablespoon Shio-koji []
  • 1 Pepper and herbs
  • Tartar Sauce
  • 2 to 3 ・Hardboiled eggs (roughly chopped with egg slicer)
  • 1/4 ・Finely chopped onion
  • 25 grams ・Minced pickles []
  • 1 (Or minced cucumber)
  • 1 ・Lemon juice
  • 1 pinch ・Sugar
  • 5 tbsp plus ・Mayonnaise
  • 1 ・Salt and pepper
  • 1 ・Minced parsley

How to Make Chicken Sautéed in Shio-Koji - Served with Tartar Sauce

If you have prepared the ingredients needed, now time to start cooking. There are 4 steps you must follow to make Chicken Sautéed in Shio-Koji - Served with Tartar Sauce in your home by yourself.

    Step 1
  • Chicken Butterfly open the thick parts to even out the thickness of the meat, then cut the entire piece into two. With the tip of your knife, poke a few holes into the skin to prevent it from shrinking. Brush on the shio-koji and let rest in the fridge.
  • Step 2
  • Heat the frying pan over medium heat. Add a small amount of oil (unlisted). Using a paper towel, wipe the surface in swirling motion to even out the oil.
  • Step 3
  • Because shio-koji burns easily, heat over low with the skin facing down. Cover the pan and steam-fry. When it's nicely browned, flip it over and fry the other side.
  • Step 4
  • Tartar sauce: Mix all the ingredients marked with a ・. It's a manageable amount (4 servings), so you can use any leftovers for hot sandwiches the next day.
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