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Spicy Chicken Thigh Steak with Shichimi

成本 $10, 节省 $15

来源: Recommended by CookPal

  • 50 Min
  • 2 份数
  • $10

食材

  • Main

    • 🍗 1 piece (300g) chicken thigh

  • Vegetables

    • 4 shishito peppers
    • 60g lotus root
    • 🍆 1 eggplant (80g)

  • Oil

    • 2 tbsp salad oil

  • Seasoning

    • 1 tbsp sake
    • 2 tbsp mentsuyu (3x concentrated)
    • 🧄 1 tsp grated garlic
    • Shichimi to taste

步骤

1

Cut the chicken thigh into halves after scoring the skin lightly. Marinate the chicken with the seasoning ingredients in a bowl and refrigerate for 15 minutes.

2

Prepare the vegetables: trim the shishito peppers, peel and slice the lotus root into 5mm pieces, and cut the eggplant into bite-sized pieces. Soak the lotus root and eggplant in water for 5 minutes, then drain.

3

Heat half of the salad oil in a frying pan over medium heat. Add the lotus root, eggplant, and shishito peppers, cooking until browned on both sides.

4

Remove the vegetables and add the remaining salad oil to the pan. Place the chicken skin-side down and cook over medium heat for 3 minutes until browned.

5

Flip the chicken, cover the pan, and cook on low heat for 5 minutes until fully cooked. Return the vegetables to the pan, add the remaining marinade, and cook over medium heat for 1 minute until the sauce thickens.

营养成分

每份

🔥

450

卡路里

  • 30g
    蛋白质
  • 20g
    碳水化合物
  • 25g
    脂肪

💡 小贴士

Serve with steamed rice for a complete meal.Adjust the amount of shichimi to suit your spice tolerance.Use fresh vegetables for better texture and flavor.

⚠️ 注意事项

此食谱仅供参考，具体使用需根据个人情况进行调整。