Hey everyone, it is John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, shiso & chicken thigh sweet and sour saute. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Shiso leaf has a distinct, refreshing taste and is used in a number of Japanese dishes. (Photo: Mon OEil/Flickr.). With the rising popularity of Japanese cuisine worldwide. Shiso ("Perilla spp.") is a member of the mint family used in Asian cuisine. There are several different varieties–all of which are edible.
Shiso & Chicken Thigh Sweet and Sour Saute is one of the most favored of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Shiso & Chicken Thigh Sweet and Sour Saute is something that I have loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few ingredients. You can have shiso & chicken thigh sweet and sour saute using 9 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Shiso & Chicken Thigh Sweet and Sour Saute:
- Make ready 500 grams Chicken thighs
- Get 1 Onion
- Get 1 Katakuriko
- Prepare 2 clove Garlic (minced)
- Prepare Sweet & Sour Sauce:
- Make ready 3 tbsp Soy sauce
- Take 1 1/2 tbsp Sugar (cane sugar)
- Make ready 1 tbsp Sesame oil
- Make ready 1 tbsp Vinegar
This versatile herb can be used in a large number of dishes. Shiso (Perilla frutescens) is a beautiful herb that self-seeds with abandon. It's flavour is hard to pinpoint, something akin to mint meets a savoury herb like caraway with a hint of. Perilla frutescens var. crispa, or shiso (/ˈʃiːsoʊ/, from the Japanese シソ), belongs to the genus Perilla, in the mint family, Lamiaceae.
Instructions to make Shiso & Chicken Thigh Sweet and Sour Saute:
- Wash the shiso and cut into thin strips.
- Chop the chicken thigh into bite-sized pieces.
- Mince the garlic.
- Mince the onion.
- Heat olive oil (not listed) in a frying pan and cook the garlic. Coat the chicken in katakuriko and place into the pan without overlapping. Turn the heat to medium.
- After 3-4 minutes, turn the chicken over and place the onion on top.
- Cover with a lid and turn the heat to medium-low. Let it simmer and steam until completely cooked through.
- After 4-5 minutes, top with the shiso and pour in the sweet and sour sauce.
- Use a wooden spoon to roughly mix it all together and then it's done.
It's flavour is hard to pinpoint, something akin to mint meets a savoury herb like caraway with a hint of. Perilla frutescens var. crispa, or shiso (/ˈʃiːsoʊ/, from the Japanese シソ), belongs to the genus Perilla, in the mint family, Lamiaceae. Shiso is a perennial plant that may be cultivated as an annual in temperate climates. The plant occurs in purple-leaved ("red") and green-leaved ("green") forms. The Japanese use shiso, which is smaller and mintier than the broad, rounded perilla leaves favored by the Koreans.
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