simple cooking recipe Sauted Chicken with Pomegranate and Balsamic Vinegar Sauce with 12 ingredients and 8 stages of easy cooking, which is bouncy delicious.
Without fail making ultimate Sautéed Chicken with Pomegranate and Balsamic Vinegar Sauce easy, delicious, practical.
Good Afternoon all, at this time you can cook recipe Sautéed Chicken with Pomegranate and Balsamic Vinegar Sauce with 12 ingredients and 8 steps. Below this is how to cook, please pay attention carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 12 ingredients and 8 stages of easy cooking Sautéed Chicken with Pomegranate and Balsamic Vinegar Sauce.
Ingredients all Sautéed Chicken with Pomegranate and Balsamic Vinegar Sauce
Prepare 2 : California pomegranates.
Needed 800 grams : Chicken thighs.
Prepare 5 : Green onions or scallions.
Needed 200 ml : Water.
Prepare 1 : Chicken stock cube.
Needed 70 ml : ☆Balsamic vinegar.
Needed 1/2 tsp : ☆Salt.
Prepare 2 tsp : ☆Soy sauce.
Prepare 3 tsp : ☆Brown sugar.
Prepare 2 tsp : ☆Cornstarch.
Prepare 1 tsp : ☆Dried basil leaves.
Prepare 3 tbsp : Olive oil.
If all basic ingredients Sautéed Chicken with Pomegranate and Balsamic Vinegar Sauce it’s ready, We’re going into the cooking stage. Below is how to making with relaxing.
Process Cooking Sautéed Chicken with Pomegranate and Balsamic Vinegar Sauce
- Take the seeds out from one of the pomegranates for a topping. Please refer tofor how to take out the seeds. It will be 1/2 cup (100 ml) worth.
https://cookpad.com/us/recipes/147949-how-to-easily-peel-a-pomegranate.
Cut the other one in half, and squeeze out 180 ml of juice using a lemon squeezer. The red juice will splash so please be careful..
Mix 180 ml of pomegranate juice from Step 2 and the ☆ ingredients, then set aside..
Fry the chicken in the olive oil over high heat. When both sides are nicely browned, it's cooked through. Add the green onions, and cook briefly..
Add the water and chicken stock cube into the Step 4 pan, cover with a lid, and steam-fry for 15-20 minutes over low heat..
Take out the chicken, leaving 100 ml of the liquid in the pan. Add the Step 3 mixed flavouring ingredients, and simmer for about 10 minutes over medium-low heat to make the sauce..
Return the Step 6 chicken to the pan, and cook for about 5 minutes while coating it with the sauce over low heat..
Garnish with the pomegranate from Step 1, and done!.
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