Slice away any yellow-coloured meat To prevent the meat from shrinking,score both sides and butterfly the meat. Season each side with salt and pepper.
Put the meat skin-down in the pan, cover with a lid and cook for 3-5 minutes until browned.
Once the skin-side is browned and crispy, turn the meat over and cook the other side for 3-5 minutes until browned as well.
Add the garlic from step 1 to the pan along with the cooking sake, cover with a lid and steam cook for 5 minutes.
Remove just the chicken from the frying pan and cut into bite-size pieces. Arrange on top of rice on a plate.
Add the ingredients marked with ● to the pan with the garlic and bring to the boil to make the sauce.
Pour the sauce over the chicken to finish!
Story Behind this Recipe
A dish that you'll be dying to eat even in the summer heat.
★ You can prevent the meat from smelling by cutting off the yellow colored meat. This will also result in a better flavor. ★ Make sure to cook each side until crispy. ★ I recommend pairing the meat with lettuce, carrots, or broccoli.