Ingredients:
Amagi Shamo bone-in chicken thighs
Garlic
Lard
Potatoes
Shiitake mushrooms
Rosemary
Italian parsley
Flaked sea salt (Maldon)
Black pepper
Instructions:
① Sprinkle 1.1% salt on the Amagi Shamo bone-in chicken thighs, rub with the cut side of garlic, and leave overnight.
② Pat the chicken from ① dry, submerge it in plenty of melted lard, and simmer for about 3 hours, maintaining a temperature of 80-85℃ (if not using immediately, wrap each piece in lard or vacuum seal).
③ Boil and peel the potatoes, then cut them into bite-sized pieces. Cut the shiitake mushrooms similarly. Take an appropriate amount of lard from ② into a frying pan, add the potatoes and shiitake mushrooms, and cook. Halfway through, add rosemary and crushed unpeeled garlic to infuse the aroma, then sprinkle with salt.
④ Remove the chicken from ② and brown the skin side in a frying pan. Lightly sear the meat side as well.
⑤ Plate ③, sprinkle with chopped Italian parsley. Place ④ on top, sprinkle with flaked sea salt, and grind black pepper over it.
