Product used in this recipe
Heat the oil in a pan. Cook the chicken thighs with skin side down. Once it is browned, turn it over. Add naganegi, cover and simmer for about 5 minutes.
Remove excess oil in the pan. Cook (A) in the pan until the sauce thickens, while coating the sauce on the chicken.
Cut chicken into thick strips. Serve rice on a bowl topped with crumbled nori. Arrange chicken strips, naganegi and remaining sauce on top.
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