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煮物（鶏とキャベツのニンニク煮）｜奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】さんのレシピ書き起こし

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奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】

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Ingredients

Chicken thigh : 1 sheet
Salt (for chicken thighs) : 小さじ1/2
ニンニク : 2 pieces
キャベツ : 1/4個
salt (for cabbage) : 小さじ1/2
水 : 50ml
粗挽き胡椒 : 適量
オリーブオイル : 適量

Time required

20minutes

Procedure

1) prepare the cabbage 01:26
Cut off the core of the cabbage.
Cut into large pieces.
2) prep the garlic 02:23
Crush the garlic with a wooden spatula.
Remove the skin and cut off the core.
Cut into large pieces.
3) Prepare chicken thighs 03:09
Place the chicken thigh skin side down.
Scrape off the fat on the skin with a knife.
Cut into bite-sized pieces.
Put it back in the tray and shake the salt (for chicken thighs).
4) 加熱する 04:42
フライパンを熱する。
オリーブオイルをひく。
鶏もも肉の皮目を下にして入れ、触らずに焼く。
鶏もも肉に焼き色がついたら、ニンニクを入れて炒める。
キャベツと塩(キャベツ用)を入れて炒める。
キャベツに脂がまわったら水を入れる。
蓋をして中火で5分蒸し焼きにして完成。

Point

・The amount is for two people.
・You can increase the amount of garlic if you like.
・If you are concerned about the buds inside the garlic, remove them.
・In step 4, put water (not listed) in a frying pan, heat it, and when it evaporates, the temperature of the frying pan has risen.
You can substitute any oil you have at home for the olive oil.
・During step 4, when the skin of the chicken thigh comes to the surface, hold it down with chopsticks and bake.
・In step 4, if there is a lot of moisture, increase the heat at the end to evaporate the moisture.
・It will be more delicious if you eat it with coarsely ground pepper.
・If the steamed juice remains, you can add rice to make risotto, or add boiled spaghetti.