• Chicken thighs2 pieces (about 600g)
• Japanese scallions (negi)2
• Salad oil (for cooking)to taste
• ★Sake1 tbsp
• ★Sugar1 tsp
• ★Salt (for scallions)1/2 tsp
• ★Salt1 tsp
• ★Minced garlic (tube)about 1 cm

1. 1

   Cut the chicken thighs into bite-sized pieces and transfer to a bowl.

2. 2

   Add ★1 tbsp sake, ★1 tsp sugar, ★1 tsp salt, and ★about 1 cm minced garlic. Rub well with your hands and let sit for a while.

3. 3

   Cut the scallions to your preferred length, place in a separate bowl, sprinkle with ★1/2 tsp salt (for scallions), mix, and let sit for a while.

4. 4

   Heat a frying pan over medium heat and add salad oil to taste.

5. 5

   Arrange the chicken thighs from step 2 and scallions from step 3 in the pan, cover with a lid, and cook slowly.

6. 6

   When the chicken thighs start to change color, flip them over, cover again, and cook until nicely browned.

7. 7

   Once cooked through, remove from heat, plate, and serve.

Rubbing in the marinade thoroughly will result in a juicy finish, but if the oil temperature is too high, the chicken may burn easily. Adjust the heat while watching the cooking progress.

• Calories393 kcal
• Protein28 g
• Fat26 g
• Carbs6 g
• Sodium1.8 g