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ワーテルゾーイ|オテル・ドゥ・ミクニさんのレシピ書き起こし

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Ingredients

  • chicken breast : 2 sheets
  • じゃがいも : 2個
  • にんじん : 60g
  • 玉ねぎ : 150g
  • セロリ : 50g
  • チキンブイヨン : 800cc
  • ローリエ : 1枚
  • 生クリーム : 80cc
  • 卵黄 : 2個
  • レモン果汁 : 少々
  • 塩胡椒(煮汁用) : 適量
  • 塩胡椒(鶏むね肉用) : 適量
  • 塩胡椒(仕上げ用) : 適量
  • 無塩バター : 適量
  • パセリ : 適量

Time required

25minutes

Procedure

  1. 1) mix 01:05

    Mix the heavy cream and egg yolk in a bowl.

  2. 2) prepare the potatoes 01:24

    Peel the potatoes and cut them into thin slices.

  3. 3) Prepare the chicken breast 02:20

    Slice the chicken breast.
    Remove the skin fat from the chicken breast and cut into bite-size pieces.

  4. 4) 加熱する 03:56

    鍋に無塩バターを入れて中火で熱する。
    玉ねぎを入れて炒める。
    セロリとにんじんを入れ、中火の弱火にして炒める。
    チキンブイヨンとローリエを入れ、強火で沸騰させる。
    塩胡椒(煮汁用)を振る。
    鶏むね肉に塩胡椒(鶏むね肉用)を振り、鍋に入れる。
    沸騰したら中火にして鶏むね肉を取り出す。
    じゃがいもを入れて強火で沸騰させる。
    中火にして10分煮る。
    1に煮汁を入れて馴染ませて鍋に入れる。
    鶏むね肉を入れて3分煮る。
    塩胡椒(仕上げ用)を振る。
    レモン果汁とパセリを入れる。
    火を止める。

  5. 5) 盛り付ける 10:52

    器に4を盛り付けて完成。

Point

・Waterzooi is a regional dish that includes the Flemish region on the border between Belgium and Belgium and parts of the Netherlands.
・You can cut the chicken breast with the skin on.
- Thinly slice the onion and celery.
・Cut the carrots in advance.
・Because the grill marks on the skin of the pot add umami, remove them with a brush and add them to the broth.

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