Braised Chicken with Ponzu Sauce
All ingredients braised together for quick and delicious preparation.
20min
557kcal
800mg
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Remove excess fat from the chicken, pierce the skin with a fork and season with salt and pepper.
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Cut the carrot into 1 cm (0.4 in.) rounds, and chop each turnip into 8 wedges.
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Heat the oil in a fry pan, cook (1) skin side down. Once golden brown, turn over and add in the carrots and (A). Cover with a lid and braise over low heat for 5 minutes.
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Add in the turnips and braise for an additional 2 to 3 minutes.
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Remove the lid, turn the heat to high and boil off excess cooking liquids. Cut the chicken into easy-to-eat pieces and serve.
Cooking Basics
Chicken thigh meat - removing excess fat
Use a knife to cut away yellow fat and excess skin.
Carrots - rounds
Peel the skin of the carrot, remove the stem, and slice at consistent widths from end to end.
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