Japanese cuisine, Japanese food recipes.

Since chicken is roasted in a covered pan, it’s very tender.
First:

Make a cut at the thick part of chicken thighs with knife and cut in half. Mix ingredients of and soak chicken in it. Turn over several times.

Rinse shishitou (small sweet pepper) in water, cut stems and cut diagonally.

Rinse leeks in water and cut thinly and diagonally.

Second:
Heat vegetable oil a little in a frying pan over medium heat, cook shishitou and leeks, take out from the pan and sprinkle with salt.

Put the remaining vegetable oil in a pan, drain juice of chicken lightly and put chicken in pan with skin side down. When brown, turn over, reduce heat and fry until brown.

Wipe the frying pan with paper towels to remove excess oil and add . When it brings to boil, cover the pan, reduce the heat, turn over after a while and roast it for 5-6 minutes.

Put sliced cheese on the chicken, cover the pan, serve in a plate when cheese are melted with preheat with shishitou and leeks. Put shichimitougarashi (seven-spice pepper) if you like.

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