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鶏大根（鶏皮大根）｜kattyanneru/かっちゃんねるさんのレシピ書き起こし

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kattyanneru

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Ingredients

Japanese white radish : 400g (about 1/3)
生姜 : 1片
鶏皮 : 100g
水 : 250ml
(A) Umami seasoning : 小さじ1
(A) Mirin : 大さじ1
(A) Liquor : 大さじ1
(A) sugar : 大さじ1
醤油 : 大さじ2
刻み小ねぎ : 少々

Time required

25minutes

Procedure

1) cut ingredients 00:35
Peel the daikon radish and cut into half moons about 1cm wide.
Peel the skin of the ginger and cut it into pieces.
Cut the chicken skin into bite-sized pieces.
2) fry in a frying pan 00:56
Add the chicken skin to the frying pan and fry over medium heat.
When the oil comes out with a brown color, add daikon radish and ginger and fry.
3) boil in water 01:22
When the daikon radish is well coated with oil, add water and simmer.
When it boils and the scum and oil float, remove them.
Reduce the heat to low to medium, add (A), mix lightly, cover with a drop lid and simmer for 10 minutes.
4) 煮詰める 02:13
醤油を入れ、強中火～強火にして、煮詰める。
水分が少しになったら、お皿に盛り付け、刻み小ねぎをふりかけて完成。

Point

・You can make delicious food with just one frying pan.
・By slicing the radish thinly, it cooks easily and is ready in a short time.
・By using cheap chicken skin, a saving recipe that tastes good.
・Ginger removes the smell of chicken skin and makes it delicious.
・Even if you use sweet soy sauce, it goes well with radish and chicken skin.
・Aluminum foil can be used for the drop lid.
・Put it on rice together with the broth.
・If you are concerned about calories, you can wipe off the oil that comes out from frying the chicken skin.