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<p>Nanban Pickles of Summer Vegetables and Chicken<br />
Servings: 2</p>
<p>INGREDIENTS<br />
1 chicken breast<br />
Some salt and pepper<br />
2 tablespoon rice flour</p>
<p>1/4 onion<br />
2 eggplants<br />
1/3 zucchini<br />
3 okra<br />
2 green pepper<br />
1/4 red and yellow bell pepper</p>
<p>A<br />
 1/4 cup noodle soup base (2 times concentrated)<br />
 1/2 cup water<br />
 1/2 cup vineger<br />
 3 tablespoon sugar<br />
 1 tablespoon soy sauce<br />
Some chopped chili peppers</p>
<p>Some oil for frying</p>
<p>PREPARATION<br />
1. Remove the stem off eggplants and okra. Cut eggplants into small pieces. Cut okura into halves. Slice red and yellow bell peppers. Cut green pepper into bite-sized pieces.</p>
<p>2. Mix all ingredients in a bowl. Slice onion thinly and cut zucchini. Marinate them in the bowl.</p>
<p>3. Pat dry the chicken with a paper towel and cut into small pieces. Season with salt and pepper and coat with rice flour.</p>
<p>4. Heat oil to 170°C (338°F). Deep-fry all vegetables (1) first, then the chicken (3). *Make sure to pat dry all vegetables.</p>
<p>5. Put all fried vegetables and the chicken in the bowl (2) while hot. Leave it in the refrigerator overnight.</p>
<p>6. Enjoy!</p>
<p>#TastyJapan </p>
<p>#ã¬ã·ã</p>
<p>MUSIC<br />
Licensed via Audio Network</p>


カラフル夏野菜の鶏むね南蛮♪ / Nanban Pickles of Summer Vegetables and Chicken
