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

Hello everybody, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, chicken thigh pickled plum, mayo, & garlic stir-fry. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Chicken Thigh Pickled Plum, Mayo, & Garlic Stir-fry is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Chicken Thigh Pickled Plum, Mayo, & Garlic Stir-fry is something which I’ve loved my whole life.

Add chicken and marinate in the fridge, covered, several hours or overnight. (Once chicken has marinated) Prepare a cooling rack set over paper towels on a baking sheet. To shallow fry chicken, heat about ¼" of oil in the bottom of a large, deep sided skillet over med to med-high heat until shimmering. Take the fried chicken out of the oven and cut it into strips. Take a bao and split it open.

To get started with this particular recipe, we must prepare a few components. You can have chicken thigh pickled plum, mayo, & garlic stir-fry using 9 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Chicken Thigh Pickled Plum, Mayo, & Garlic Stir-fry:
  1. Make ready 250 grams Chicken thigh
  2. Prepare 1 clove Garlic (minced)
  3. Get 1 Green onion or scallion
  4. Make ready Marinade
  5. Prepare 2 tbsp Cake flour
  6. Make ready 1 1/2 tbsp Mayonnaise
  7. Get 1 tbsp Cooking sake
  8. Take 1/2 tbsp Garlic (grated)
  9. Take 3 Umeboshi

Bring to a simmer and stir until sugar dissolves. Add ice and stir until melted. Pour over vegetables and refrigerate to pickle. Begin by making the pickled shallots.

Instructions to make Chicken Thigh Pickled Plum, Mayo, & Garlic Stir-fry:
  1. Chop the green onion into small slices and set aside.
  2. Remove the seeds from the umeboshi pickled plum and mince. Mix with the grated garlic.
  3. Put Step 2 into a bowl and add the flour, mayonnaise, and sake and mix together.
  4. Place the chicken into the Step 3 marinade and coat as much as possible.
  5. Heat some oil in a frying pan and sauté the minced garlic until fragrant.
  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.
  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!
  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.
  9. It's also tasty if you scatter on some shiso leaves.
  10. It also came out good with chicken breasts. I topped them with bonito flakes in the photo.
  11. Ready to serve and ENJOY!

Pour over vegetables and refrigerate to pickle. Begin by making the pickled shallots. This can be done a few days in advance if easier, but isn't necessary. Heat the red wine vinegar, water and sugar in a pan and stir to dissolve the sugar. Grilled all natural boneless chicken thighs, gluten free teriyaki, scallions. gluten free.

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