A fast, pan-fried chicken dish built around the classic combination of negi (long green onion), salt and lemon. Chicken thigh stays juicy, the marinade gives it plenty of umami, and coarse black pepper at the end adds a little bite. It is bold enough to be satisfying with rice, but bright enough for lunch.
Ingredients
300g Boneless chicken thigh (鶏もも肉)
1 stalk Long green onion / naganegi (長ねぎ)
1 osaji Lemon juice
1 kosaji Granulated chicken stock (鶏がらスープの素)
Salt
Garlic 3 cm tube paste OR 1 large fresh clove, finely grated
2 kosaji sesame seed oil
Salt & pepper
Coarsely ground black pepper
Steps
1. Cut the chicken into bite-size pieces. Pierce the pieces several times with a fork. Slice the naganegi thinly on the diagonal.
2. Put the chicken in a plastic bag or bowl with the lemon juice, chicken stock powder, salt and garlic. Massage well, then add the sesame oil and mix again. Leave for 10 minutes.
3. Heat a frying pan over medium heat. Add the chicken and marinade, spreading the pieces into a single layer. Cook until nicely browned and fully cooked through, turning as needed.
4. Add the sliced naganegi. Stir-fry briefly until it softens and becomes fragrant, but still has a little texture.
5. Taste and adjust with a small amount of salt and pepper if needed. Transfer to plates and finish generously with coarsely ground black pepper.
Serve With
Reference
Steff’s Note
Because the chicken-stock powder and marinade already contain plenty of seasoning, taste before adding extra salt. If using that big Aomori garlic from LIFE, one large clove should give this dish plenty of personality without bullying the lemon.
Tamagawa Salad 