syun cooking Time required : 120minutes
- salt and pepper : moderate amount
- 鶏もも肉 : 350g
- 玉ねぎ : 1個(250g)
- にんにく : 2片
- 舞茸 : 100g
- バター : 15g
- 塩 : 1つまみ
- (A)ビール : 350ml
- (A)顆粒コンソメ : 小さじ1と1/2
- 黒コショウ : 適量
prepare the material
Slice the onion thinly against the grain.
Cut the ends of the garlic cloves, crush them, remove the skin and core, and mince.
Cut the chicken thighs into quarters and season with salt and pepper.
Return the chicken thighs and the juices that have collected in step 2, add (A), cover, and simmer over medium heat for 30 minutes.
When the broth is reduced to the extent that a little of the broth remains, it is served in a bowl and finished with black pepper.
・You can use chicken breast instead of chicken thigh, but I recommend using chicken thigh because it becomes soft when simmered.
・If you don't have maitake mushrooms, you can use other mushrooms, but we recommend maitake mushrooms because of their excellent aroma and flavor.
・Happoshu can be used instead of beer, but beer is recommended.
・When simmering, cut the onion against the grain so that it becomes soft.
・Because it becomes soft when simmered, you don't have to remove the streaks from the chicken thighs.
You can save time by heating the onions in the microwave first.
・To make the onions amber, spread them out in a frying pan and cook them over high heat until they are browned, then flip them over.
・By simmering in beer, the umami is added, the aroma is enhanced, and it goes well with both meat and onions.
・You can add wasabi if you like.
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