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Yangnyeom eggplant chicken | kattyanneru's recipe transcription

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kattyanneru

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Ingredients

Chicken thigh : 1 small (200g)
なす : 2本(250g)
片栗粉 : 大さじ2
(A)みりん : 大さじ2
(A)醤油 : 大さじ1
(A)コチュジャン : 小さじ1
(A)ケチャップ : 小さじ1
(A)おろしニンニク : 小さじ1
(A)砂糖 : 小さじ2
サラダ油 : 大さじ2
炒りごま : 適量
刻み小ネギ : 適量

Time required

10minutes

Procedure

1) make the sauce 00:38
Put (A) in a container and mix.
2) Prepare chicken thighs 00:54
Cut off excess muscle from chicken thighs.
Cut into bite-sized pieces.
Put in cooking bag.
3) prepare the eggplant 01:08
Cut off the stem of the eggplant.
Peel the skin in stripes.
Cut into 1.5 cm wide round slices.
Put in cooking bag.
4) 片栗粉をまぶす 01:27
鶏もも肉となすが入った調理用袋に片栗粉を入れる。
調理用袋の口を閉じ、振ってまぶす。
5) 焼く 01:37
Add salad oil to a frying pan and heat over medium heat.
Arrange eggplants and chicken thighs skin side down.
Bake until browned and flip over.
Cover and simmer for 2 minutes on medium-low heat.
Mix eggplant and chicken thighs.
Mix the sauce from 1 and pour it in.
Cook over medium to high heat to evaporate the moisture and mix with the ingredients.
6) 盛り付ける 03:13
お皿に5を盛る。
炒りごまと刻み小ネギを散らして完成。

Point

- Easy to make just by cutting and baking.
・By sprinkling potato starch on the eggplant and chicken thighs and grilling, the umami of the chicken thighs does not escape, and the sauce is involved to create a delicious finish.
・Because it is baked well, the texture of the eggplant is delicious.
・Yangnyeom sauce goes well with chicken thighs.
・You can easily make yangnyeom sauce at home by adding ketchup.
・Peeling the eggplant in a striped pattern makes it easier to sprinkle potato starch.
・Because a cooking bag is used, hands do not get dirty.