Sautéed Chicken with Shallot (Scallion) Sauce
This is one of the easiest chicken recipes. Salty Shallot Sauce with sesame oil flavour goes so well with Sautéed Chicken pieces. Sautéed Chicken with Salty Shallot Sauce can be a main dish or served as nibbles with drinks.Prep Time does not include the time to get meat off chicken neck bones.
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 300g/0.7lb chicken neck meat ((note 1))
- ½ tbsp oil
- 1 tbsp sake
- 1 tsp mirin
- ½ tsp dashi seasoning/granular dashi stock ((note 2))
- 1 tbsp water ((note 2))
- ½ tsp salt
- ½ tbsp sesame oil
- ¼ tsp grated ginger
- ½ - ⅔ cup finely chopped shallots/scallions
Instructions
- 1
Add oil to a frying pan and heat over medium high heat.
- 2
Add the meat to the pan and sauté for about 1-2 minutes (note 3) until both sides are slightly browned. Transfer to a serving plate.
- 3
Add the Shallot Sauce ingredients (excluding sesame oil, ginger and shallots) to the frying pan and bring it to a boil.
- 4
When the sauce is condensed to about half, add ginger and shallots, then sesame oil. Mix well and turn the heat off.
- 5
Pour the sauce over the meat and serve.