Japanese-style salt yaki belongs to the dark fire of cooking things in Japanese cuisine. The most important thing is the collocation of ingredients. Chai fish stock and soy sauce are used as the basic seasonings. Here, the soy sauce used is concentrated, which tastes salty and fresh, and is different from the soy sauce used for sushi. Generally, a small amount of direct drinking water is added to flavor.
The taste of roasting is very similar to the taste of roasting in the oven, except that more juice will remain in the ingredients, and the surface will not be colored as it is placed in the oven, which retains more of the nutrition of the food and the original flavor of the ingredients.
Japanese roasted chicken with tin foil
By PresleyJerde
Recipe Recommendations
- chicken appropriate amount
- black fungus appropriate amount
- garlic appropriate amount
- chicken powder appropriate amount
Steps for Japanese roasted chicken with tin foil
1
Lay tin foil on the counter.
2
Put shredded onions, shredded red shallots, and chopped garlic at the bottom of the tinfoil, and then spread with chicken.
3
Spread lotus root slices on the chicken.
4
Place the black fungus on the top and add two more lotus roots (this layer is used to allow the aroma of different ingredients to absorb each other's aroma under the proper arrangement).
5
Add 300ml of concentrated shiyu stock to 100ml of water, then add 6 tablespoons of Japanese soy sauce, stir well to make seasoning and pour on the ingredients (soy sauce can be increased or decreased according to your salty taste, but the proportion of concentrated stock to water cannot be increased or decreased).
6
Finally, sprinkle with chicken powder evenly.
7
Roll up the tinfoil.
8
Fold the extra tinfoil on both sides upward and wrap it.
9
Put salt in the pan and stir-fry until evenly heated.
10
Put the ingredients wrapped in tinfoil into salt and bury them as much as possible.
11
Cover and bake for 20 minutes.Japanese roasted chicken with tin foil Make Tips
Make sure to leave a certain amount of space when you use a package of ingredients, because preheating will expand. 2 Bake with salt, at moderate temperature, and evenly heated, which is slightly different from an oven. 3 Fold the tin foil in half, lay it flat before putting the ingredients in order to avoid leaks. 4 Chicken leg meat is most suitable for chicken. 5 Use lotus roots that have more starch and are easy to soften on the surface (the other is crispy and will not become soft even after being cooked for a long time. It is crispy lotus roots).