Ingredients
6 leaves Lettuce
2 Chicken thighs
1 dash Salt and pepper
1 tbsp Katakuriko
1 White part of a Japanese leek
3 tbsp Soy sauce
Method
Sources
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Recipe1M+
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French-engineered grinding mechanism — lifetime pepper mill
Ceramic mechanism grinds wet and dry salt without corroding
Foundational understanding of the four elements of good cooking
Cultural history of salt — the mineral that shaped civilization and cuisine
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
French-engineered grinding mechanism — lifetime pepper mill
Ceramic mechanism grinds wet and dry salt without corroding
Foundational understanding of the four elements of good cooking
Cultural history of salt — the mineral that shaped civilization and cuisine
Adjustable stand — hold cookbook or tablet at eye level while cooking
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wash the lettuce, drain, and chill in the refrigerator. cut the chicken into bite size pieces, season with salt and pepper, and lightly coat with katakuriko. heat 1 tablespoon of oil in a frying pan. spread the chicken in a pan and first cook for a minute over high heat. when the pan has warmed, turned down to medium and cook until crispy. flip over the chicken and cover to let steam until it cooks through. remove the lid and cook until the surface crisps. when cooked, blot excess oil with a paper towel. add diagonally sliced white part of japanese leek and mix in the ingredients. once it has thickened from the katakuriko on the chicken, it's done. wrap the chicken in lettuce with a little sauce, and enjoy.