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鶏もも肉の煮込み｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Cooking expert Ryuji's buzz recipe

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Ingredients

Chicken thigh : 2 pieces (700g)
(A) Garlic : 3片
(A) Green onion (green part) : 適量
(A) Liquor : 50ml
(A) Mirin : 2 tablespoons
(A) Soy sauce : 2 teaspoons
(A) Water : 350ml
(A) Umami seasoning : 7振り
味噌 : 大さじ3
Garlic (for grated) : 1片
green onion (white part) : 適量
七味唐辛子 : 適量

Time required

30minutes

Procedure

1) prepare 01:53
Peel the garlic cloves, cut off both ends, and crush them with a knife.
Hit the long green onion (green part) with the back of a knife.
Cut the green onion (white part) into small pieces and soak in water.
2) simmer 03:13
Put chicken thighs and (A) in a pot and turn on the heat.
When it boils, add the miso while dissolving it with chopsticks.
Cover and simmer over low heat for 1 hour.
3) add garlic 05:50
After simmering, grate the garlic (for grater) and add it.
Use a spoon to break up the chicken thighs into bite-sized pieces.
4) Serve 06:54
Arrange on a plate, sprinkle with green onion (white part) and shichimi chili pepper to complete.

Point

・The long green onion (blue part) often has dirt on it, so check and wash it.
・Soak the green onion (white part) in water to remove the spiciness.
・Chicken thighs become tender when simmered, so you don't need to prepare them by removing the streaks.
・You don't have to remove the lye because it adds umami.
・The broth is also delicious, so you can add cotton tofu or make it into a bowl.