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チキンライス｜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

鶏もも肉 : 120g
舞茸 : 50g
ピーマン : 1個(30g)
玉ねぎ : 4/1 piece
バター : 10g
にんにく : 1/2片
ごはん : 200ｇ
塩 : moderate amount
コショウ : moderate amount
(A) Ketchup : 4 tbsp
(A) Nakano Sauce : 小さじ2
(A) Umami seasoning : 3振り
黒コショウ : 適宜
パセリ : 適宜

Time required

20minutes

Procedure

1) make preparations 02:41
Chop the onions and slice the peppers.
Peel the garlic and cut the chicken thighs into small pieces.
2) 具材を炒める 04:20
Heat butter in a frying pan, add chicken thighs, and season with salt and pepper.
When the chicken thighs are lightly browned, add the onions and stir-fry a little, then add the loosened maitake mushrooms.
3) to season 05:35
When the whole is cooked, add (A) and fry.
4) Add rice and fry 07:00
When the ketchup has evaporated and the ingredients have come together, add the rice and grated garlic. Add the black pepper and finally add the bell pepper.
5) garnish 08:15
Arrange on a plate and sprinkle with parsley to finish.

Point

・Fry the chicken thighs over medium-high heat so that the skin is lightly browned.
・Maitake mushrooms can be substituted with other mushrooms.
・By frying the ketchup with the ingredients before adding the rice, the sourness is softened.
・If you like, you can omit the grated garlic.
・By adding green peppers at the end, the texture and aroma of green peppers remain.
・It tastes weird and even if you add Tabasco, it becomes spicy and delicious.