Japan Sake and Shochu Makers Association | JSS
A fusion of tender chicken and crunchy chicken skin! A staple for Christmas dinner is, of course, roast chicken! Rubbing the chicken with sake helps soften the chicken and helps soak the flavor of the herbs and seasonings into the chicken meat.
A family favorite of a roast chicken is its crunchy skin. But soft and moist chicken is delicious too! Sauce made with sake makes the skin moist, so it becomes easier to eat.
The beautiful golden-brown of the skin and the toasty smell are some of the delicious effects of using Japanese sake.
| 240g chicken thigh |
| 1.5 tablespoons of sake |
| (A) A pinch of rosemary leaf |
| ┗ A pinch of garlic |
| ┗ 1 tablespoon of olive oil |
| (B) 2 tablespoons of water |
| ┗ 1/3 teaspoon of granulated consomme |
| ┗ 1 tablespoon of sake |
| A pinch of salt |
| A pinch of pepper |
| 25g red bell pepper |
| 25g yellow bell pepper |
| A pinch of salt |
| Vegetable oil as needed |
| 4 branches of watercress |
Step 1:
Place the chicken thigh into a plastic bag and rub it with sake. Then, add (A) and rub it well into the chicken. Let it rest overnight.
Step 2:
Cut out the red and yellow bell pepper into a star shape. Heat oil in a pan put the bell peppers in, and stir-fry them. Season them with herb salt.
Step 3:
Leave the chicken at room temperature before baking. Sprinkle salt and pepper over it, and bake at 220℃ for 18 minutes.
Step 4:
In a pot, put (B) and one tablespoon of the gravy of the chicken. Boil it down to make a sauce.
Step 5:
Dish up the chicken, apply the watercresses, and pour the sauce over the chicken.
