かき揚げ（カニかまぼこと大葉のかき揚げ）｜あさごはんチャンネルさんのレシピ書き起こし
あさごはんチャンネル Time required : 15minutes
炒め物（鶏肉とじゃがいものカレー炒め）｜兼業主夫ケンのキャンプ飯チャンネル / Ken Outdoor Cookingさんのレシピ書き起こし
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Ingredients
- Chicken thigh : 250g
- じゃがいも : 1個
- ミニトマト : 8個
- しめじ : 1/2株
- (A) Ketchup : 大さじ2
- (A) Worcestershire sauce : 大さじ1
- (A) Curry powder : 大さじ1/2
- (A) grated garlic : 小さじ1
- (A) salt : ひとつまみ
- 水 : 大さじ2
- パセリ : 適量
Time required
20minutes
Procedure
-
1)
Season the chicken thighs
00:28
Cut the chicken thighs into bite-sized pieces and put them in a plastic bag.
Add (A) to the plastic bag containing the chicken thighs and rub the whole together. -
2)
cut vegetables
00:52
Cut off the stalks of the shimeji mushrooms and loosen them.
Peel the potatoes and cut into 1.5cm half moons. -
3)
heat up
01:20
Layer the potatoes, shimeji mushrooms, chicken thighs, and mini tomatoes in that order in a frying pan, and pour water over the top.
Heat over medium-low heat, cover, and simmer for 12 minutes.
Remove the lid and increase the heat to evaporate the water and stir-fry. -
4)
仕上げる
01:56
上からパセリを散らして完成。
Point
・Because it can be made with a single frying pan, it is also suitable for rice at a campsite.
・By steaming with the lid on first, the potatoes and chicken thighs will be easier to cook and the texture will be better.
・Umami can be brought out by adding shimeji mushrooms.
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