Braised Chicken Thighs with Demerara Sugar and Soy Sauce - chicken

Method

• Butterfly the chicken to make it evenly thick.
• Prick the chicken with a fork several times and cut in half.
• Rub in some sake and leave to stand for about 30 minutes at room temperature.
• Put the demerara sugar and soy sauce into a pressure cooker.
• Place the chicken with the skin sides down.
• Flatten and place the chicken in one layer.
• Turn on the heat and bring to the boil over a low heat.
• After bringing to the boil, cover with a lid and cook over a low heat.
• When the level of pressure is reached, cook for a further 5 minutes and turn off the heat.
• After the pressure is released and the indicator goes down, uncover and turn over the chicken.
• Turn on the heat and cook over a medium heat until the sauce is reduced.
• Do not burn the bottom of the cooker.
• Shake the cooker occasionally to prevent from burning.
• When the sauce thickens, it's done.
• Recycle the leftover sauce.
• Add abura-age to the sauce and bring to the boil.
• Turn the heat off and leave to cool.
• Put it into a resealable bag and chill in the fridge overnight.
• And it's done.
• Recycle the leftover sauce in this way too.
• Cut potatoes, onions and carrots into chunks and microwave to cook through.
• While they are hot, put them into a resealable bag with the sauce.
• Leave to cool.
• It depends on the size of the bag but tie the bag to allow the vegetable to submerge in the sauce.
• Chill in the fridge overnight and it's done.
• I use Ajinomoto umami seasoning.
• If you don't use any, I think the taste of the dish will be quite different.
• Adjust the seasonings to create good saltiness and richness to your taste.