Recipe: Delicious Shiso & Chicken Thigh Sweet and Sour Saute

Shiso & Chicken Thigh Sweet and Sour Saute. Check Out Top Brands On eBay. Perilla frutescens var. crispa, also known by its Japanese name shiso, is a cultigen of Perilla frutescens, a herb in the mint family Lamiaceae. It is native to the mountainous regions of China and India, but is now found worldwide.

There are two main types: green and red. Green shiso can be added to salads and is used wrapped sushi or chopped into hot and cold noodle dishes. Red shiso is a bit more bitter flavored; it's used in cooked dishes and pickling. You can cook Shiso & Chicken Thigh Sweet and Sour Saute using 9 ingredients and 9 steps. Here is how you cook that.

Ingredients of Shiso & Chicken Thigh Sweet and Sour Saute

1. Prepare 500 grams of Chicken thighs.
2. It's 1 of Onion.
3. It's 1 of Katakuriko.
4. It's 2 clove of Garlic (minced).
5. It's of Sweet & Sour Sauce:.
6. It's 3 tbsp of Soy sauce.
7. It's 1 1/2 tbsp of Sugar (cane sugar).
8. You need 1 tbsp of Sesame oil.
9. It's 1 tbsp of Vinegar.

Get to Know Shiso Native to Asia, shiso (Perilla frutescens) is a culinary herb widely used in Japanese, Thai, Korean, and Chinese fare. The beautiful leaves and flowers are both edible, with a minty, basil-like flavor and hints of cumin, clove, and citrus. Grown for its boldly colored leaves, shiso is a container gardener's dream plant. Exceptionally tolerant of high heat and dry growing conditions, shiso looks good through summer's hottest days.

Shiso & Chicken Thigh Sweet and Sour Saute instructions

1. Wash the shiso and cut into thin strips..
2. Chop the chicken thigh into bite-sized pieces..
3. Mince the garlic..
4. Mince the onion..
5. Heat olive oil (not listed) in a frying pan and cook the garlic. Coat the chicken in katakuriko and place into the pan without overlapping. Turn the heat to medium..
6. After 3-4 minutes, turn the chicken over and place the onion on top..
7. Cover with a lid and turn the heat to medium-low. Let it simmer and steam until completely cooked through..
8. After 4-5 minutes, top with the shiso and pour in the sweet and sour sauce..
9. Use a wooden spoon to roughly mix it all together and then it's done..

Pair it with other heat lovers, such as lantana and mandevilla, or simply fill a container with several shiso plants for a pretty pot from spring until frost. Shiso leaf has a distinct, refreshing taste and is used in a number of Japanese dishes. (Photo: Mon OEil/Flickr.) With the rising popularity of Japanese cuisine worldwide, more and more of the country's core ingredients are becoming recognizable to people across the globe. ~ Shiso + fish and shellfish ~ Shiso + pork ~ Shiso + fruit ("exotic" fruits, citrus, berries, stone fruits) Garnishes and condiments ~ Sprout the seeds and eat the sprouts. ~ When the plant blossoms, snip and eat the buds. ~ Dry the leaves and grind with salt (and optionally, sesame) to make a shiso salt that may be used as a furikake. To understand the taste of shiso leaf, you have to try it yourself. I might say cilantro, but haters of cilantro aren't necessarily opposed to shiso. The taste is an interesting and unique one.