First I marinaded bone-in chicken thighs in the sauce for a few hours, then removed the chicken from the marinade, dredged the pieces in a mix of flour and New Mexico red chile powder, then pan fried in olive oil until browned on both sides. I then added shitake mushrooms and the remaining marinade, then let it come to a boil for about 10 minutes. I then added bok choy and napa cabbage and simmered. I then removed a little of the sauce from the pan and spooned it into a measuring cup, mixed in some potato starch as a thickener, and added mirin wine to the chicken and vegetable mixture and let it cook down. I then added the thickened sauce and some cooked rice noodles, allowing the flavors to meld over low heat for another 10 minutes or so. Incredibly delicious!
Was this review helpful?
3 users found this review helpful
First I marinaded bone-in chicken thighs in the sauce for a few hours, then removed the...