Easiest Way to Make Any-night-of-the-week Braised Chicken and Raw Gluten with Thick Ginger Sauce

Hey everyone, it is Jim, welcome to our recipe site. Today, we're going to make a special dish, How to Make Award-winning Braised Chicken and Raw Gluten with Thick Ginger Sauce. It is one of my favorites. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Braised Chicken and Raw Gluten with Thick Ginger Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Braised Chicken and Raw Gluten with Thick Ginger Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Braised Chicken and Raw Gluten with Thick Ginger Sauce is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must first prepare a few ingredients. You can cook Braised Chicken and Raw Gluten with Thick Ginger Sauce using 12 ingredients and 8 steps. Here is how you cook that.

I came to Kyoto to live and I love its speciality gluten! I like dishes with thick sauce like this, so I put them together in one recipe. By frying the Japanese leek, I can concentrate its flavour. The leek is very sweet and tasty. Because the leek is already fried, you don't need to cook it again in the pan. Just arrange it prior to serving if you prefer. The ginger has a strong flavour, so if you don't like it that much, just omit it. For 2 servings. Recipe by Marrietty

Ingredients and spices that need to be Prepare to make Braised Chicken and Raw Gluten with Thick Ginger Sauce:

1. 100 grams Chicken thigh
2. 40 grams Raw gluten (nama fu)
3. 4 slice (or atsuage)
4. 1 Japanese leek
5. 3 Shitake mushrooms
6. 200 ml ★Dashi stock
7. 1 tbsp ★Usukuchi soy sauce
8. 1 tbsp ★Sugar
9. 1 tbsp ★Sake
10. 2 tbsp ★Mirin
11. 1 Grated ginger
12. 1 tbsp Katakuriko

Instructions to make to make Braised Chicken and Raw Gluten with Thick Ginger Sauce

1. Cut the chicken into bite-sized pieces. Prick several times with a fork. Sprinkle sake over (not listed in the ingredients).
2. Cut the Japanese leek into bite-sized pieces. Fry all the sides until golden brown in a frying pan without oil. Take them out of the frying pan and put onto a plate. Set aside.
3. Slice the gluten into 1 cm slices and thinly slice the shiitake mushrooms.
4. Put the ★ ingredients in a sauce pan and bring to a boil. Add the chicken and cook until done, about 8 to 10 minutes. If you use atstuage, add it at this point.
5. After the chicken is cooked through, add the gluten and shiitake mushrooms. Cook over low heat for about 2 minutes.
6. Add the fried leek and ginger just before turning the heat off. Thicken with katakuriko dissolved in 2 tablespoons of water (adjust the amount to taste). Cook until the sauce is nicely thickened. It is done now.
7. Serve with plenty of sauce.
8. Raw gluten may be quite difficult to get, so if you have time, why not make your own?

While that is in no way the end all be guide to cooking fast and simple lunches it's excellent food for thought. The expectation is that this will get your own creative juices flowing so you could prepare wonderful lunches for your own family without the need to do too horribly much heavy cooking from the practice.

So that is going to wrap it up with this special food How to Prepare Perfect Braised Chicken and Raw Gluten with Thick Ginger Sauce. Thank you very much for reading. I'm sure you can make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!