Chicken thigh stir fry with shiokoji 鶏腿肉の塩麹炒め

japanese cake

This is a quick dish. I used shio-koji as a seasoning but you could just use salt. Shio-koji adds just a hint of sweetness and complexity but it is not essential for the dish.


Chicken: For two small appetizer-size servings, I used one chicken thigh. I skinned and deboned and removed visible fat and butterflied the thickest portion to make the thickness even. I then cut into thin strips crosswise, added 1 tbs of shio-koji and mixed and let it sit for 5-10 minutes (right in the picture below)

Other items: I finely chopped garlic (one fat cove), ginger (1/2 tsp), scallion (3 stalks). I also added thinly sliced fresh shiitake mushrooms (3 large) and also sugar snaps (6).

shiokoji chicken

Cooking: I added peanut oil (1 tsp) with a dash of dark sesame oil in a non-stick frying pan on medium flame. When the oil was hot, I added the ginger and scallion, fried until fragrant (1-2 minutes). I turned down the heat to low and I then added shio-oji marinated chicken thigh and the chopped garlic and sautéed until the surface turned opaque. I then added the shiitake mushroom and the sugar snap and kept sautéing for 4-5 minutes or until the chicken was done. I adjusted the seasoning by adding a bit of salt and freshly cracked black pepper.

This is nothing special but it is a quick and nice drinking snack which goes well with any drink.

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