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鍋（鶏すき鍋）｜ちゃらりんこクックさんのレシピ書き起こし

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Chara Rinko

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Ingredients

白菜 : 250g
春菊 : 30g
長ネギ : 60～70g
豆腐 : 200g
鶏もも肉 : 300g
酒(鶏もも肉用) : 大さじ1
油 : 大さじ1
花椒 : 適量
(A)酒 : 100ml
(A)みりん : 100ml
(A)水 : 100ml
(A)醤油 : 100ml
(A)三温糖 : 大さじ3
(A)だしの素 : 1パック

Time required

25minutes

Procedure

1) 汁を作る 01:17
鍋に(A)を入れ、沸騰させる。
沸々したら、弱火で1～2分加熱する。
2) 材料を切る 04:57
Cut the spring onion diagonally.
Scrape off the core of the Chinese cabbage and roughly chop the leaves.
Cut off the base of the garland chrysanthemum, divide it into two halves, and make an incision in the stem.
Cut the tofu into bite-sized pieces.
3) 鶏もも肉の下処理をする 06:26
Open the thick part of the chicken thigh and remove the sinew.
Make an incision in the part with many muscles.
Poke several holes on both sides with a fork and cut into bite-sized pieces.
Add sake (for chicken thighs) and rub.
4) 焼く 08:31
Put oil, Sichuan pepper, and 1/3 of 3 in a pan with the skin down.
Add spring onion and fry.
When both sides are browned, add a small amount of 1 and fry.
5) 煮る 10:29
残りの材料を4に入れる。
1を材料が半分浸かる程度に入れ、蓋をして煮る。
全体に火が通ったら、器に卵(分量外)を割り入れて完成。

Point

・Gran sugar can be substituted for brown sugar.
・You can use your favorite vegetables.
・The juice from step 1 can be used for meat and potatoes, oyakodon, simmered dishes, and ginger sauce. When the heat is removed, it can be stored in the refrigerator for 2 weeks.
・If you want to add spiciness, add red pepper in step 4.