Party Kitchen-Party Kitchen Time required : 15minutes
- Chicken thigh : 1 piece (380g)
- (A) Soy sauce : 大さじ1
- (A) Mirin : 大さじ1
- (A) Vinegar : 大さじ1
- (A) Sugar : 小さじ1
- 赤ワイン : 大さじ4
- バター : 15g
- (B) salt : 2つまみ
- (B) Umami seasoning : 5振り
- (B) Katakuriko : 小さじ1/2
- (B) Liquor : 大さじ1
- 油 : 小さじ1
mix the seasonings
Put (A) in a small container and mix.
Put (B) in a bowl big enough to fit chicken thighs and mix.
Prepare chicken thighs
Oil the frying pan.
Sandwich the chicken thighs with kitchen paper to remove moisture.
Remove the cartilage and blood, and lightly cut the muscle with a knife.
fry in a frying pan
Put 2 in the bowl containing (B) and rub until the moisture is gone.
Put the skin side down in the frying pan and spread the oil all over.
Heat over low to low heat, and bake for about 8 minutes while pressing with a silicon spoon or turner.
rest the chicken thighs
When the whole is golden brown, flip it over and bake for 2 minutes and 30 seconds to 3 minutes.
Remove to a vat and let it rest until the gravy stabilizes.
make the sauce
Turn off the heat, put red wine in a frying pan and evaporate the alcohol over low heat.
When the amount is reduced to 1/3, add the mixed (A) and simmer until the amount is reduced to 1/2.
Finally add the butter and let it melt.
・Take the chicken thighs out of the refrigerator for about 10 minutes and let them come to room temperature. This makes it easier for the fire to pass through and prevents overcooking.
・By rubbing the sake into the chicken thighs, the odor is removed.
・If you heat the frying pan before baking, the chicken thighs will curl up, so ignite the chicken thighs in the frying pan.
・Because chicken thighs have a lot of volume, it is more delicious if the sauce is boiled down.
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