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1
Cut open the chicken breast to make it flat and even.
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2
Prick the skin side with a fork really well.
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3
Rub the chicken with the sake and milk.
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4
By doing this, the chicken breast will be moist.
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5
If you use chicken thighs, you can omit Step 2.
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6
But remove any sinews from the thighs instead.
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7
Rub the chicken with the grated ginger and garlic.
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8
Brown the meat with the skin side down in a frying pan over a high heat.
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9
Remove it from the pan after browning and marinate in the combined (A) ingredients.
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10
The inside of the meat is still raw.
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11
If you use chicken thighs, you can continue to cook with the combined (A) ingredients over a medium heat.
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12
Turn over several times until the chicken is cooked through.
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13
Chicken thighs remain moist by cooking in this way.
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14
After Step 5, transfer the chicken breast and marinade into the frying pan.
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15
Turn on the heat and cover with a lid.
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16
Cook over a medium heat for about 7 minutes.
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17
The chicken is being steamed with the marinade inside the pan.
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18
Lift out the chicken breast after cooking thoroughly.
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19
Reduce the sauce to suit your taste.
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20
Put the chicken back into the pan, coat it with the sauce, and it's done!
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21
Make a spicy hot and tasty bibimbap in a frying pan with!
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22
Try this mustard chicken for your dinner party!
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23
If you fancy a light chicken dish, try this light and moist chicken with salt and lemon!
