Recipe: Appetizing Roasted Chicken Drumettes and Spring Potatoes with Shio-Koji
Recipe: Appetizing Roasted Chicken Drumettes and Spring Potatoes with Shio-Koji Delicious, fresh and tasty.
Roasted Chicken Drumettes and Spring Potatoes with Shio-Koji. Great recipe for Roasted Chicken Drumettes and Spring Potatoes with Shio-Koji. I was chosen as a tester for shio-koji. Marinating the chicken in shio-koji for half a day makes the meat become tender.
Gently drop each piece of chicken into the pot and deep fry until golden brown. おいしい Delicious!
Preparing the wings for 'that' lollipop shape: Lollipops are made with chicken wings.
There are three parts of wings.shoulder, wing and winglet.
You can have Roasted Chicken Drumettes and Spring Potatoes with Shio-Koji using 4 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Roasted Chicken Drumettes and Spring Potatoes with Shio-Koji
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You need 10 of Chicken drumettes.
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It’s 5 of Spring potatoes.
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Prepare 2 tbsp of ●Shio-koji (salt-fermented rice malt).
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Prepare 1 dash of ●Black pepper.
Winglet is the tapering last part which need to be discarded by cutting it from the joint with wing.; Wing has two bones, slender and thicker.remove the thinner bone. run a knife around thicker bone and push down all meat towards fatty meaty end .
Delicious bite-size chicken karaage seasoned with the Japanese all purpose seasoning, Shio Koji!
Crunchy, tender and flavorful, this is one of my favorite chicken recipes.
Recently I shared one of my favorite recipe Braised Herb Chicken, that I make with this amazing condiment, Shio Koji.
Roasted Chicken Drumettes and Spring Potatoes with Shio-Koji instructions
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Marinate the chicken drumettes with the ● ingredients, and let it sit for at least half a day in the fridge..
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Wash the spring potatoes, and cut in half with the skins on..
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Place the spring potatoes, and chicken drumettes with the skin side down on a baking sheet. Bake in a preheated oven at 210℃ (410℉) for 30 minutes, and theyre done..
Today I used the same condiment to make Chicken Karaage.
After marinating the chicken, I broiled each chicken piece ten minutes on each side.
I then placed the meat in the oven and continued to baste with the sauce.
The broiling gave the chicken a nice crispy top and the vinegar and mustard additions added a nice flavor.
A classic roasted chicken served with greens and your favorite side makes a delicious and easy dinner that never goes out of style.
