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easy Indonesian recipes

Tori No Jibu Ni - Jibu-ni Style Chicken

Jibu-ni is a cooking style from Kanazawa region, usually using duck that has been dusted with corn starch prior to simmering in dashi stock. I switch the duck with chicken, but you can use duck meat if it is available. This is sometimes served among the many dishes that make up a kaiseki (Japanese formal dining). ♥

Tori No Jibu Ni - Jibu-ni Style Chicken

Tori No Jibu Ni - Jibu-ni Style Chicken

Tori No Jibu Ni - Jibu-ni Style Chicken



Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Serves: 4


  • 400 gram boneless skinless chicken breast (or thigh)
  • corn starch
  • 1 Japanese leek (Japanese: naga negi) (*)
  • Sauce
  • 200 ml dashi stock (or 200 ml water + 2 teaspoon bonito flavored dashi seasoning)
  • 100 ml sake
  • 4 tablespoon soy sauce
  • 4 tablespoon mirin
  • 1 tablespoon sugar
  • Accompaniment
  • wasabi


  1. Slice the chicken with a slanting cut (about 45 degree angle) into thin strips. Dust the chicken pieces with corn starch, set aside.
  2. Chop the leek into 1 inch diagonal slices, set aside.
  3. Combine all sauce ingredients in a pan and bring to a boil. Add chicken, and simmer for 5 to 6 minutes, turning the meat once in a while.
  4. Add the leek into the pan and cook for about 30 seconds. Turn off heat and transfer to a serving plate. Serve with some wasabi.


  • (*) Can be substituted with 2 big scallions, use only the white parts.

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