漬物（干しきゅうりの辛子漬け）｜料理教室のBonちゃんさんのレシピ書き起こし
Cooking class Bon-chan Time required : 5minutes
パスタ（鶏もも肉のクリームパスタ）｜フリーランス料理人の部屋さんのレシピ書き起こし
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Ingredients
- pasta : 100g
- 鶏もも肉 : 60g
- 玉ねぎ : 50g
- しめじ : 30g
- ニンニク : 5g(1片)
- Olive oil (for frying) : 2 tablespoons
- 生クリーム : 80g
- 茹で汁 : 50g
- 塩胡椒 : 適量
- パセリ : 適量
- オリーブ油(ニンニク用) : 大さじ1
Time required
25minutes
Procedure
-
1)
prepare the ingredients
00:12
Slice the onions along the grain.
Remove the stalks from the shimeji mushrooms and loosen them.
Cut the garlic cloves in half lengthwise, remove the sprouts, and cut into small pieces. -
2)
stir fry
01:04
Heat a frying pan over medium heat and add olive oil (for frying).
Add chicken thighs, shimeji mushrooms, onions, and salt (not listed), reduce heat, and stir-fry.
Turn off the heat and bring the ingredients to the edge.
Add olive oil (for garlic) and garlic and heat over residual heat until it turns brown. -
3)
boil the pasta
01:52
Boil hot water (not listed) in a pot and add salt (not listed) and pasta.
Boil for 30 seconds less than indicated on the bag. -
4)
混ぜる
02:11
Add fresh cream and boiling water to 2 and mix.
When it comes to a boil, add the salt and pepper and the pasta. -
5)
盛り付ける
02:44
お皿に4を盛る。
パセリを散らして完成。
Point
・The amount is for one dish.
・Use fresh cream with 35% milk fat.
・Remove garlic sprouts as they burn easily.
・Cut the chicken thigh into small pieces beforehand.
・The amounts of hot water (not listed) and salt (not listed) for boiling the pasta are 1L and 10g.
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