Chicken Simmered in Umeshu
I first made it when my child was in kindergarten from a cookbook by Katsuyo Kobayashi. Since then it's been a family favorite. With time, the original recipe was modified to suit our family's preference.
This will keep for 2 to 3 days in the refrigerator.
You can cook potatoes in the leftover cooking liquid, or simmer some boiled eggs in it, and so on. The sauce has a lot of flavor, so don't just throw it away! Recipe by Kimiko
Chicken Simmered in Umeshu
I first made it when my child was in kindergarten from a cookbook by Katsuyo Kobayashi. Since then it's been a family favorite. With time, the original recipe was modified to suit our family's preference.
This will keep for 2 to 3 days in the refrigerator.
You can cook potatoes in the leftover cooking liquid, or simmer some boiled eggs in it, and so on. The sauce has a lot of flavor, so don't just throw it away! Recipe by Kimiko
Open in Cookpad AppSteps
- 1
Make some small cuts all over the chicken breast to prevent it from shrinking during cooking.
- 2
Heat oil in a frying pan and start cooking the chicken skin side down. When it has browned a bit, turn it over and cook until the other side is lightly browned. Turn off the heat and wipe the oil out of the pan with paper towels.
- 3
With the chicken placed meat side down, add the ingredients marked ◎, turn the heat back on (medium) and cover with a lid.
- 4
When it has cooked down a bit, add some grated ginger (about 2 cm worth from a tube) and cook over high heat to coat the chicken pieces with the sauce.
- 5
Turn the heat off and let it cool a bit. Take the meat out and cut into bite-sized pieces.
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