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とりめし(岡山風とりめし)|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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材料

  • 鶏もも肉 : 1/2枚(160g)
  • Garlic (you can also use tube garlic) : 1/2 piece
  • (A)塩 : 2 knobs
  • (A)しょうゆ : 小さじ1
  • (A)みりん : 小さじ1
  • (A)酒 : 小さじ1
  • (A)味の素 : 3振り
  • 片栗粉 : 適量
  • 油 : 大さじ3
  • Rice (frozen rice or packed rice is also acceptable) : 200g
  • (B)しょうゆ : 大さじ1と1/2
  • (B)砂糖 : 大さじ1
  • (B)みりん : 小さじ1
  • (B)酒 : 小さじ1
  • (B)味の素 : 2振り
  • 刻み海苔 : 適量
  • 紅生姜 : 適量
  • 山椒 : お好みで

所要時間

20分

手順

  1. 1) make preparations 02:49

    Cut the chicken into quarters.
    Place the chicken in a bowl and add the grated garlic.
    Add seasoning (A) and knead for about 1 minute.
    Heat the frozen rice in a 600W microwave for 3 minutes and 30 seconds.

  2. 2) 鶏肉を揚げる 04:59

    Add oil to a small frying pan and heat over medium heat.
    Dip the chicken in potato starch and fry the chicken.
    When the whole is fried, turn off the heat and pass the heat through the chicken on the frying pan.
    Put it in a metal colander to drain the oil, and use residual heat to cook it all the way through.
    Transfer the rice to a bowl and loosen it.
    Wipe off the remaining oil in the frying pan with kitchen paper.

  3. 3) たれを作る 07:21

    フライパンに(B)の調味料を入れる。
    強火で調味料を溶かす。
    調味料が沸いたら火を消し、とろみをつける。

  4. 4) 盛り付ける 07:59

    ごはんに刻みのりを乗せる。
    鶏肉を3等分に切る。
    鶏肉の断面を上にしてご飯の上に並べて、お好みで紅しょうがをのせる。
    たれをかけて完成。

Point

・Packed rice can be used for rice.
・If you are concerned about the muscles of the chicken, cut the muscles.
・It is possible to shorten the pickling time by rubbing the seasoning by hand.
・When dipping chicken in potato starch, stretch the skin while applying it to make it crispy.
・It is possible to fry with a small amount of oil by tilting the frying pan toward you.
・By using the residual heat on a frying pan and a metal strainer to cook it, it will be soft.
・Be careful not to burn when making the sauce.
・By applying sauce to the cross section of the chicken, you can keep it crispy.

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