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鶏ささみときのこともやし煮|馬場ごはん〈ロバート〉Baba's Kitchenさんのレシピ書き起こし

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材料

  • Shimeji mushrooms, Maitake mushrooms : 1 pack each
  • 鶏ささみ : 250g
  • 豆もやし : 1パック
  • 生姜 : 10g
  • 白だし : 30cc
  • 水 : 30cc
  • (A)煎りごま、ラー油、小ねぎ : 適量

所要時間

17分

手順

  1. 1) make preparations 01:15

    Crack the maitake mushrooms and shimeji mushrooms and add them to the frying pan.
    Cut the ginger into strips.
    Loosen the scissors.

  2. 2) simmer 00:00

    Heat a frying pan and stir-fry over high heat until browned.
    Add the bean sprouts, chicken breast, ginger, white dashi stock, and water, cover, and heat over high heat for 2-3 minutes.
    Turn off the heat and mix everything together.
    Arrange on a plate and finish with (A).

Point

・The ingredients are for 2 to 4 people.
Chop the mushrooms into small pieces by hand.
・Cut the shimeji mushrooms in half and cut the mushroom bed.
・If you add ginger, it will be a light texture.
Use the ginger with the skin on. A tube may be used.
・Fresh the fillet with a fork to remove the tendons.
・Do not add oil to the frying pan as the mushrooms will release moisture.
・Mushrooms become fragrant when simmering after baking.
・Wash the bean sprouts and drain.
・Put the fillet in the frying pan while spreading it all over.
・It is delicious even if you add sourness when you eat it chilled.
・You can use sesame oil or olive oil instead of chili oil.

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