Are looking for a fragrant chicken with salted lemons and tasty ponzu recipe that is appetizing? How to prepare it not difficult. If wrong processing then the result is in fact tends to be unpleasant. Whereas the delicious fragrant chicken with salted lemons and tasty ponzu should has aroma and taste that able provoke everyone’s taste.

{ There are many little things that can affect the taste quality of fragrant chicken with salted lemons and tasty ponzu, first from the type of ingredients, next selection of fresh ingredients and good, until how to process and serve. No need dizzy if want to prepare fragrant chicken with salted lemons and tasty ponzu delicious as long as you know the trick and how to make this dish can be treat special.

Ingredients and seasonings required for make

1. Prepare 2 pieces Chicken (your choice of cuts)
2. Prepare 2 tbsp └ Shio-koji
3. Prepare 4 pieces Salted lemons
4. Prepare 5 leaves Cabbage
5. Prepare 1 Celery
6. Prepare 1/4 Onion
7. Take 1 packet Dried mushrooms
8. Prepare 2 tbsp Sake
9. Take Grated vegetable ponzu sauce Recipe ID: 2627551
10. Use 150 ml ├ Ponzu soy sauce
11. Use 1 tbsp ├ Daikon radish (grated)
12. Prepare 1 tbsp ├ Carrot (grated)
13. Use 1 tbsp └ Apple (grated)

Remove all the bits of fat hanging loose. Pat it thoroughly dry all over with cloth or paper towels. Sprinkle a generous amount of salt and black. Add chicken, skin-side down, and sear both sides until golden brown.

Steps to make Fragrant Chicken with Salted Lemons and Tasty Ponzu:

1. Remove the excess fat from the chicken. You can use chicken thighs as is. If you use chicken breasts, cut them in half horizontally to make 2 pieces or else they will be too thick.
2. Coat the chicken in shio-koji.
3. I used homemade dried mushrooms. Soak them in water to rehydrate.
4. Save the soaking liquid for soup or stew since it is full of nutrients and flavours.
5. Remove the tough fibers from the celery and cut diagonally into 1 cm widths. Roughly chop the leaves.
6. Roughly chop the cabbage leaves, and lay a bed of them in a frying pan.
7. Slice the onion into 4-5 mm thickness and place the slices of onion and celery on top of the cabbage leaves.
8. Prepare 3-4 pieces of salted lemons. Add some brine if available. https://cookpad.com/us/recipes/152876-preserved-lemons (see recipe)
9. Lightly drain the rehydrated mushrooms without squeezing out the excess water, and place them on top of the vegetables.
10. Place the chicken coated with shio-koji on top. Sprinkle with sake and cover tightly with a lid. Turn on the heat and cook over a low heat until the vegetables start to produce moisture..
11. After a short while, increase the heat to high and steam for 10-12 minutes; then remove the chicken and wrap in aluminium foil and set aside for 3-4 minutes.
12. Transfer the vegetables to a serving dish.
13. Prepare the grated vegetable ponzu sauce. https://cookpad.com/us/recipes/147407-my-familys-edible-grated-ponzu (see recipe)
14. Remove the foil and slice the chicken breast. Place the chicken on top of the bed of vegetables. Liberally drizzle the ponzu sauce on top.
15. Done and ready to serve!

Drain excess fat and set aside. Add garlic, stir until fragrant, then add chicken broth, heavy cream, Parmesan, lemon juice, thyme, and stir. Add the lemon flesh to a bowl along with the chicken, onion, garlic, cilantro, parsley, ginger, pepper, turmeric, and salt. If using, add the saffron, ras el hanout, and smen. If time allows, let the chicken marinate in the refrigerator for several hours or overnight.

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