Salted chicken with sweet and tender new onions as the main ingredient


Salted chicken with sweet and tender new onions as the main ingredient

    The slowly roasted new onions are soft and surprisingly sweet. The chicken is salted and left for a few hours, which removes excess moisture. Just by grilling, it becomes tender and juicy, and the flavor is concentrated.

    It’s delicious simply grilled, but you can change up the flavor by adding a new onion sauce. Enjoy the deliciousness of new onions, which are only available at this time of year.

Pointers from Rie

  • You can use two frying pans to fry the onions and chicken at the same time, allowing warmth to cook separately at the same time. Make the sauce in the same frying pan that you use to cook the chicken. If you cook half the amount (for two people), you can cook both at the same time in one frying pan.
  • If you salt the chicken and leave it for more than five hours, to remove the moisture and the chicken will become soft and chewy.
  • Browning the onions and slowly simmering them makes them soft and sweet. Cook them with the core still attached so they don’t fall apart.
  • In addition to sautéing, the new onion sauce is also delicious poured over fried chicken, fries, and steamed vegetables.

Ingredients (for 4 people)

Chicken thighs 2 (500g)
Salt 1 teaspoon
New onion 1-3/4
Rapeseed oil 4 teaspoons
a)New onion
  Dark soy sauce
1 tablespoon
2 tablespoons
1 tablespoon
Parsley (chopped) A little


Nutritional value (per serving)

Energy 307kcal
Protein 22.5g
Fat 17.9g
Carbohydrates 15.3g
Salt equivalent 2.5g


  • Sprinkle salt on both sides of the chicken thighs and rub it in. Place in a plastic bag; remove all the air, seal, and place in the refrigerator for 5 hours to overnight.
  • Peel the spring onions and cut each one into 8 wedges. Grate 1/4 of it for the sauce.
  • Add half a cup of rapeseed oil in a frying pan and warmth over medium heat. Arrange the spring onions, sprinkle with a little salt (not included in the recipe), and grill until browned. After flipping, cover and cook slowly over low to medium heat until tender, then remove from the oven.
  • Add the remaining rapeseed oil to a frying pan and warmth over medium heat. Wipe off any moisture on the surface of the chicken with kitchen paper and grill skin side down.
  • When the skin is golden brown, flip it over and press it with a spatula while cooking. Once cooked through, remove to a cutting board and cut into bite-sized pieces.
  • Make the sauce. Add (a) to frying pan (5) and mix while scraping off any umami juices from the chicken with a spatula, then bring to a boil.
  • Place 3 and 5 on a plate, sprinkle with parsley, and pour 6 on top or serve as a garnish.

MOA natural foods products used

Chicken thigh meat (frozen) / Umikko salt / rapeseed oil / Zuiun dark soy sauce / Zuiun mellow pure rice vinegar
Green Market Online Shop