肉野菜炒め（ピーマンと豚肉の甘酢炒め）｜フリーランス料理人の部屋さんのレシピ書き起こし
Freelance chef's room Time required : 20minutes
Boiled chicken dumplings and Chinese cabbage in a layered soup | Recipe blog's recipe transcription
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Ingredients
- Minced chicken : 150g
- Chinese cabbage : 1/8 (250g)
- Mung bean vermicelli : 30g
- Green onion (chopped) : 10 cm
- Liquor : 1 tablespoon
- potato starch : 1 tablespoon
- Soy sauce : 1 tsp
- Sesame oil : 1 tsp
- Chicken glass soup base : 1/2 teaspoon
- ginger : Tube 1-2 cm
- water : 1 cup and 1/2
- Liquor : 1 tablespoon
- Soy sauce : 1 tsp
- Chicken soup base : 1 tsp
- Oyster sauce : 1 tsp
- salt : a little
- ginger : Tube 1-2 cm
- Coarse ground black pepper : Appropriate amount
Time required
25minutes
Procedure
-
1)
Prepare the material
00:02
In a bowl, add minced chicken, green onions, sake, potato starch, soy sauce, sesame oil, chicken broth soup, and ginger, and mix well by hand until sticky. Cut the Chinese cabbage by hand.
-
2)
Braise in a frying pan
00:24
In a frying pan, add water, sake, soy sauce, chicken broth, oyster sauce, salt, and ginger, and layer half the amount of Chinese cabbage, mung bean vermicelli, and the rest of Chinese cabbage in that order. Place the bite-sized chicken dumplings on top, cover and cook over medium heat, and steam for about 10 minutes.
-
3)
Arrange
00:49
Serve on a plate and sprinkle with black pepper to complete.
Point
・ If you don't have oyster sauce, you can omit it.
・ Chicken dumplings are well seasoned, so if you like light taste, you can adjust the amount of seasoning.
・ If the taste is not enough, adjust with salt.
・ When children eat, it is easier to eat if black pepper is made into ordinary pepper.
・ The main side dish is completed in just 3 steps without using a kitchen knife.
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