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クリーム煮(白菜と鶏もも肉の和風クリーム煮)|こっタソの自由気ままに【Kottaso Recipe】さんのレシピ書き起こし

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動画数
867本

材料

  • Chinese cabbage : 1/4 piece
  • Chicken thigh : 700g
  • onion : 1 piece
  • butter : 10g
  • (A) Liquor : 2 tablespoons
  • (A) Mirin : 2 tablespoons
  • (A) Agodashi soup (4 times concentrated) : 2 tablespoons
  • 牛乳 : 500ml
  • 塩 : 少々
  • ブラックペッパー : 少々
  • 生クリーム : 200ml
  • 片栗粉 : 適量
  • パセリ : 適量
  • ブラックペッパー(仕上げ用) : 適量

所要時間

30分

手順

  1. 1) cut material 00:44

    Lightly wash the Chinese cabbage, cut off the core, and cut into chunks.
    Separate the leaf part and the part near the core and put them in a bowl.
    Cut the onion into wedges, and cut the chicken thigh into large bite-sized pieces.

  2. 2) grill chicken thighs 02:51

    Heat the butter in a frying pan and fry the chicken thighs skin side down.
    When it has brown marks, turn it over and wipe off excess fat with kitchen paper.

  3. 3) to season 05:03

    Add the onion and the part near the core of the Chinese cabbage to 2 and fry over medium heat.
    Add (A), cover and steam for about 5 minutes.

  4. 4) add milk 08:30

    When the Chinese cabbage becomes soft, add the milk and the leaves of the Chinese cabbage.
    Cover and bring to a boil, then turn off the heat and add the water-soluble potato starch.

  5. 5) add fresh cream 09:55

    Heat again to thicken and season with salt and black pepper.
    Add the whipped cream, mix and serve on a plate.
    Finished with parsley and black pepper (for finishing).

Point

・You can substitute block bacon for chicken thighs.
・If you don't have chin dashi soup, you can use mentsuyu or white dashi as a substitute.
・After adding milk and bringing it to a boil, taste it and add butter in 5g increments if it's not rich enough.
・You can make it without fresh cream, but adding it makes it even more delicious.
・Adjust the amount of potato starch according to your desired thickness.

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