夢みどり 日本雞髀肉

Product Description

Japan Yumemidori chicken thighs come from Nagasaki-raised domestic chickens, fed with a special blend including olive residue, coconut milk powder and vitamin E to produce flavourful, tender meat with a clean taste and no strong smell. Thigh meat has natural marbling, so it stays juicy and tender while the skin can be cooked until crispy, making it ideal for simple salt-and-pepper pan-fried chicken steaks, teriyaki chicken, or beer-friendly snacks from the oven or air fryer. Packs are usually around 600g / 2 pieces or similar, and the thighs are easy to prep—just trim, pat dry and marinate before cooking in a pan, oven or air fryer, even if you’re not very experienced in the kitchen.ac-gourmet+4

Recommended Recipe : Japanese-Style Crispy Chicken Thigh (4+4+4 Method, Serves 1–2)

Ingredients:
1 Yumemidori chicken thigh (about 250–300g, boneless with skin)
1/2–1 teaspoon salt
Some black pepper
Lemon wedges or sansho powder (optional)

Method:

1. Trim excess fat and cut along the bone line to flatten. Pat dry, season both sides with salt and a little pepper, then rest for about 15 minutes.

2. Heat a pan over medium heat (no need for much oil), place the chicken skin-side down and cook for 4 minutes.

3. Cover with a lid and cook for another 4 minutes on medium, then reduce to low and cook 4 more minutes without flipping. Let rest a few minutes before slicing; serve with lemon or sansho over rice or salad.