Chikin No Kuzu Yasai Zuke- Roasted Chicken with Scrap Vegetables

I went back to Japan to spend time with my parents.

I asked my mom if I could be in her cooking class. She said, No you can't. My students pay to be there. Are you going to pay me? If not, it's not fair for others........

She asks me for help to type out her recipes on computer, has never paid me!

I stole her recipes and this is one of them.

It's funny that I know some tricks in cooking that are not explained in her recipes (I believe that she usually explains them verbally in class.) I've never learned cooking from her, but I grew up watching her cooking every single day 3 meals plus snacks.

Ready in: 40 minutes, excluding marinating time

Ingredients for two:
Two to four chicken thighs
200g of vegetable scrap
Salt
[Prepare in Cup]
1/2 cups of Dashi or chicken stock
2 tablespoons of Sake
2 tablespoons of Mirin
2 tablespoons of soy sauce
A few slice of ginger
One clove of garlic, sliced

Required Equipment:
Oven
Vegetable scrap, such as onion skin and bottom, carrot top, and anything you usually throw out
Ziplock

Step 1: Try to make thigh's thickness even.

Step 2: Layer it and put some salt, and mix chicken by hand. Leave it for 10 minutes on counter.

Step 3: Under water, wash salt off.

Step 4: Remove water from chicken. 

Step 5: Put veggie scrap, sauce and chicken in a ziplock to marinate at least 5 hours.

Remove air from the bag

Step 6: Start the oven at 350F.

Step 7: On a baking pan, lay scrap and put a grill on top of it. Place chicken on the grill, put it in the oven for 15 minutes.