Braised Chicken Thighs with Demerara Sugar and Soy Sauce

1. 1

   Butterfly the chicken to make it evenly thick.

2. 2

   Prick the chicken with a fork several times and cut in half.

3. 3

   Rub in some sake and leave to stand for about 30 minutes at room temperature.

4. 4

   Put the demerara sugar and soy sauce into a pressure cooker.

5. 5

   Place the chicken with the skin sides down.

6. 6

   Flatten and place the chicken in one layer.

7. 7

   Turn on the heat and bring to the boil over a low heat.

8. 8

   After bringing to the boil, cover with a lid and cook over a low heat.

9. 9

   When the level of pressure is reached, cook for a further 5 minutes and turn off the heat.

10. 10

    After the pressure is released and the indicator goes down, uncover and turn over the chicken.

11. 11

    Turn on the heat and cook over a medium heat until the sauce is reduced.

12. 12

    Do not burn the bottom of the cooker.

13. 13

    Shake the cooker occasionally to prevent from burning.

14. 14

    When the sauce thickens, it's done.

15. 15

    Recycle the leftover sauce.

16. 16

    Add abura-age to the sauce and bring to the boil.

17. 17

    Turn the heat off and leave to cool.

18. 18

    Put it into a resealable bag and chill in the fridge overnight.

19. 19

    And it's done.

20. 20

    Recycle the leftover sauce in this way too.

21. 21

    Cut potatoes, onions and carrots into chunks and microwave to cook through.

22. 22

    While they are hot, put them into a resealable bag with the sauce.

23. 23

    Leave to cool.

24. 24

    It depends on the size of the bag but tie the bag to allow the vegetable to submerge in the sauce.

25. 25

    Chill in the fridge overnight and it's done.

26. 26

    I use Ajinomoto umami seasoning.

27. 27

    If you don't use any, I think the taste of the dish will be quite different.

28. 28

    Adjust the seasonings to create good saltiness and richness to your taste.

* Per serving · 4 servings · Values may vary.