Japanese cuisine, Japanese food recipes.

It’s simple and convenient microwave cooking.
First:

Chop the thick part of chicken thighs with the tip of knife, cut into bite-sized pieces. Mix ingredients of and soak chicken in it.

Tear itakonnyaku (bar shaped devil’s tongue jelly) into bite-sized pieces, put in a pot with water just enough to cover them, bring to a boil, rinse in water in a sieve.

Cut leeks into 3cm(1.2 inch) lengths.

Cut bell pepper into half lengthwise, remove seeds and stems, and cut diagonally.

Second:
Put chicken with side by side in heat-resistant container with leeks. Heat the wrapped container in a microwave for 12 minutes.

Add konnyaku and bell pepper and mix evenly together in the container, and microwave the wrapped container for 2-3 minutes again. Mix . Use 600W for microwave.

Put the simmering juice in a bowl with and mix well. Microwave the mixture in an unwrapped bowl for 1 to 1 1/2 minutes to thicken. Mix well, add ingredients, mix thoroughly and serve in a plate.

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