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Plum chicken minced | Okuzono's daily recipe [home cooking researcher official channel]'s recipe transcription

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奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】

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Ingredients

minced chicken : 150g
(A)砂糖 : 大さじ1
(A)醤油 : 大さじ1
(A)みりん : 大さじ1
(A)水 : 大さじ2
生姜 : 1かけ
片栗粉 : 小さじ1
水 : 大さじ1
梅干し : 1〜2個
青しそ : 10枚

Time required

20minutes

Procedure

1) Preparing for Umeboshi 01:14
Cut the flesh of the umeboshi with scissors.
2) Prepare green perilla 02:47
Cut off the stem of perilla.
Cut in half lengthwise.
Roll and cut into strips.
3) Make water-soluble potato starch 03:31
Put potato starch and water in a container and mix.
4) 炒める 04:21
フライパンに鶏ひき肉を入れる。
(A)と生姜をすりおろして入れて混ぜる。
火にかけて混ぜながら加熱する。
火を止めて3を混ぜて入れ、混ぜる。
再度火にかけて加熱する。
火を止め、1を入れて混ぜる。
梅干しの種を取り出す。
2を入れて混ぜる。
5) 盛り付ける 10:23
器に4を盛り付けて完成。

Point

・By using scissors to cut the flesh of umeboshi, you can keep your hands and cutting board clean.
・You don't have to clean the flesh around the umeboshi seeds.
・Umeboshi with 8% salt content is used.
・Umeboshi weighing about 20g each is used.
・It is better to use soft umeboshi.
・By adding seasonings to the raw ground chicken and heating it, the flavor permeates.
・In step 4, the minced chicken will not stick to the frying pan by mixing and heating.
・In step 4, turn off the heat and add the umeboshi to keep the aroma from escaping and the color to be beautiful.
・During step 4, add the umeboshi and remove the flesh around the seeds while stirring.
・If you put it on rice and eat it, you can eat it more deliciously.
・You can arrange it by attaching it to vegetable sticks or wrapping it in lettuce.