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Boiled cream (Chicken in Japanese-style cream)｜Takeshi Takeshima's extreme rice / Kiwami-Meshi's recipe

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武島たけしの極み飯 / Kiwami-Meshi

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Ingredients

鶏もも肉 : 1枚(300g)
椎茸 : 1パック
しめじ : 1パック
玉ねぎ : 1/2個
牛乳 : 300cc
水 : 300cc
昆布 : 5cm角
小麦粉 : 大さじ2
バター : 20g
薄口醬油 : 大さじ2
みりん : 大さじ2

Time required

40minutes

Procedure

1) prepare 00:27
Remove stems from shiitake mushrooms and cut into bite-sized pieces.
Remove the stalks from the shimeji mushrooms and set aside.
Peel the skin of the onion and cut it into strips.
Cut chicken thighs into equal size pieces.
Sprinkle with salt (not listed) and pepper (not listed) and rub in.
Sprinkle with flour (not listed).
2) make the sauce 02:50
Put oil in a frying pan and heat it.
Grill the chicken thigh skin side down.
Remove when both sides are browned.
Add onions, shiitake mushrooms, and shimeji mushrooms, sprinkle with salt (not listed), and fry.
Add butter and fry.
Add flour and stir.
Add milk and water and bring to a boil.
Add kelp, mirin, and light soy sauce.
Add the removed chicken thighs and bring to a boil.
Reduce heat and simmer for 20 minutes.
Take out the kelp, put it on a plate, sprinkle with black pepper (not listed) and parsley (not listed) to complete.

Point

・Using several types of mushrooms improves the aroma.
・If chicken thighs are too small, they tend to become tough, and if they are too big, they are difficult to eat.
・By sprinkling the chicken thighs with flour, the chicken thighs retain moisture and become fragrant and juicy.
・Cream can be substituted for milk.
・Add a little white wine and bouillon instead of kelp, mirin, and light soy sauce for a western-style flavor.
・In addition to simmering in cream, it goes well with bread and cream pasta.