Hey everyone, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, chicken thigh pickled plum, mayo, & garlic stir-fry. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Chicken Thigh Pickled Plum, Mayo, & Garlic Stir-fry is one of the most favored of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Chicken Thigh Pickled Plum, Mayo, & Garlic Stir-fry is something which I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can have chicken thigh pickled plum, mayo, & garlic stir-fry using 9 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Chicken Thigh Pickled Plum, Mayo, & Garlic Stir-fry:

1. Prepare 250 grams Chicken thigh
2. Take 1 clove Garlic (minced)
3. Prepare 1 Green onion or scallion
4. Take Marinade
5. Prepare 2 tbsp Cake flour
6. Take 1 1/2 tbsp Mayonnaise
7. Make ready 1 tbsp Cooking sake
8. Prepare 1/2 tbsp Garlic (grated)
9. Prepare 3 Umeboshi

Instructions to make Chicken Thigh Pickled Plum, Mayo, & Garlic Stir-fry:

1. Chop the green onion into small slices and set aside.
2. Remove the seeds from the umeboshi pickled plum and mince. Mix with the grated garlic.
3. Put Step 2 into a bowl and add the flour, mayonnaise, and sake and mix together.
4. Place the chicken into the Step 3 marinade and coat as much as possible.
5. Heat some oil in a frying pan and sauté the minced garlic until fragrant.
6. Place the chicken in the pan with the skin side down and cook on medium heat until browned. Pour the marinade left in the bowl on top.
7. Once both sides are nicely browned, remove from the frying pan and cut into bite-sized pieces. Top with an abundant amount of green onion and it's all done!
8. I tried cutting the chicken before frying. I covered it with lots of green onion so you can't really see the meat. They cook faster when cut up, so there's no need to worry about the center being raw.
9. It's also tasty if you scatter on some shiso leaves.
10. It also came out good with chicken breasts. I topped them with bonito flakes in the photo.
11. Ready to serve and ENJOY!

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