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Meat dumplings (chicken dumplings)｜Otel de Mikuni's recipe transcriptionお気に入りに追加
- Minced chicken (thigh) : 350g
- egg : 1個
- cooked rice : 70g
- (A) salt : 3g
- (A) Pepper : 適量
- Olive oil (for meatballs) : moderate amount
- きのこ : 300~350g
- 無塩バター : 20g
- garlic : 1 piece
- onion : 70g
- olive oil (for the sauce) : moderate amount
- (B) Chicken bouillon : 250㏄
- (B) fresh cream : 200㏄
- セロリの葉 : ひとつまみ
Cut the mushrooms into suitable sizes.
Put minced meat, egg, rice and (A) in a bowl and mix well.
Put olive oil (for meatballs) in a frying pan and rub it on your hands.
Make 2 to an appropriate size and bake over high heat.
Turn it inside out while forming it into a circle, and take it out when it is browned.
Add olive oil (for the sauce) and butter to the frying pan from Step 3, and fry the onions.
Once everything is mixed, add garlic.
Add 1, salt and pepper (not listed) and stir well.
Add (B) and 3 to 4.
Bring to a boil, then reduce heat to medium and simmer for 5-6 minutes.
Arrange on a plate and top with cut celery leaves to complete.
・You can choose the type of mushrooms and how you want to cut them.
・Add rice as a binder.
・Because the meatballs are loose, knead them well.
・It is good to mince the onion and garlic in advance.
・Be careful not to burn the garlic.
・When stir-frying mushrooms, stir-fry while shifting the time from the harder ones.
・By doing the whole process in the same frying pan, the sauce has the aroma of meat and the umami of mushrooms.
・It goes well with butter rice and pasta.
・Parsley can be used instead of celery leaves.
・If you cut the mushrooms finely, the taste will be lost, so cut them into large pieces.
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