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Chicken Thigh Pickled Plum, Mayo, & Garlic Stir-fry Recipe

Chicken Thigh Pickled Plum, Mayo, & Garlic Stir-fry Recipe
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Serving : 2
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Prepare the ingredients before making Chicken Thigh Pickled Plum, Mayo, & Garlic Stir-fry in your home. Then, follow these steps below to serve Chicken Thigh Pickled Plum, Mayo, & Garlic Stir-fry for your family or friends.

Ingredients: Chicken Thigh Pickled Plum, Mayo, & Garlic Stir-fry

  • 250 grams Chicken thigh
  • 1 clove Garlic (minced)
  • 1 Green onion or scallion
  • Marinade
  • 2 tbsp Cake flour
  • 1 1/2 tbsp Mayonnaise
  • 1 tbsp Cooking sake
  • 1/2 tbsp Garlic (grated)
  • 3 Umeboshi

How to Make Chicken Thigh Pickled Plum, Mayo, & Garlic Stir-fry

If you have prepared the ingredients needed, now time to start cooking. There are 10 steps you must follow to make Chicken Thigh Pickled Plum, Mayo, & Garlic Stir-fry in your home by yourself.

    Step 1
  • Chop the green onion into small slices and set aside.
  • Step 2
  • Remove the seeds from the umeboshi pickled plum and mince. Mix with the grated garlic.
  • Step 3
  • Put Step 2 into a bowl and add the flour, mayonnaise, and sake and mix together.
  • Step 4
  • Place the chicken into the Step 3 marinade and coat as much as possible.
  • Step 5
  • Heat some oil in a frying pan and sauté the minced garlic until fragrant.
  • Step 6
  • 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.
  • Step 7
  • 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!
  • Step 8
  • 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.
  • Step 9
  • It's also tasty if you scatter on some shiso leaves.
  • Step 10
  • It also came out good with chicken breasts. I topped them with bonito flakes in the photo.
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