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鶏レバーの甘辛煮｜クキパパ料理チャンネルさんのレシピ書き起こし

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Kukipapa cooking class

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Ingredients

chicken liver : 500g
(A) Liquor : 4 tbsp
(A) Mirin : 大さじ2
(B) Sugar : 大さじ1
(B) Soy sauce : 大さじ2
生姜 : 15g

Time required

30minutes

Procedure

1) make preparations 00:15
Finely chop the ginger.
Separate the chicken liver into heart and liver, and remove excess fat, blood, and sinew.
Then wash it off quickly.
2) fire in the liver 01:24
Put 1 liver in a frying pan and add enough water to soak the liver.
Heat over high heat and drain just before boiling.
Quickly wash the liver with water and remove any blood clots.
Wash and clean the frying pan.
3) simmer 02:10
Put the liver from step 2 back into the frying pan, add (A), and let the whole thing fit.
Cover with cooking paper and heat over high heat.
After heating for about 3 minutes, remove the cooking paper and add (B) and ginger.
Boil for 4-5 minutes while stirring so that the whole is cooked.
4) 仕上げる 04:19
保存袋か容器に3を汁ごと入れ、流水や保冷剤で粗熱をとって完成。

Point

・It is best to use chicken liver that is as fresh as possible.
・When preparing the liver, remove the greenish streaks completely because they are traces of bile, which is a bitter component.
・In step 3, you can remove the scum by covering with cooking paper and boiling the liver.
・After simmering down, lowering the temperature quickly will make it easier for the flavors to permeate and make it more palatable.
・After completion, it can be stored in the refrigerator for 3 to 4 days.