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蒸し鶏（よだれ鶏）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Cooking expert Ryuji's buzz recipe

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Ingredients

Chicken thigh : 320g
生姜 : 5g
長ネギの青い部分 : 適量
長ネギ : 40g
にんにく : 1片
塩 : 2つまみ
小ネギ : 適量
(A) Soy sauce : 小さじ1
(A) Bean plate soy sauce : 小さじ2
(A) Black vinegar : 2 tablespoons
(A) Sichuan pepper : 6～7振り
(A) sugar : 小さじ1
(A) Umami seasoning : 4振り
(A) Sesame oil : 大さじ1と1/2
(A) black pepper : 4振り
(A) roasted sesame : 1/2 tbsp
(A)塩 : 1つまみ

Time required

15minutes

Procedure

1) cut material 04:17
Smash the green part of the spring onion with a knife.
Cut the ginger into thin slices.
2) 鶏もも肉 04:35
Put the chicken thighs that have been brought to room temperature into a heat-resistant container, sprinkle a pinch of salt on each side and rub them in, skin side up.
Place 1 on top, wrap and heat in the microwave for 3 minutes and 50 seconds.
After heating, leave it in the oven for 5 minutes, and let it cook further with residual heat.
3) タレを作る 05:40
Finely chop the green onion and transfer to a bowl, add (A), the grated garlic, and 1 teaspoon of the steamed juice from 2 and mix well.
4) 盛り付ける 09:00
Cut the steamed chicken from Step 2 into bite-sized pieces and arrange on a plate.
Sprinkle with 3 and scatter small green onions to complete.

Point

・Be sure to return the chicken thighs to room temperature before using them, but if you are in a hurry, heat them in the microwave for 10 seconds at a time 3-4 times.
・It is good to use about 300-350g of chicken thighs.
・You can use chicken breast meat instead of chicken thigh meat, but since it is thicker, it is better to open the meat before using.
・If you don't have black vinegar, you can use rice vinegar, but we recommend using black vinegar.
・When adding toasted sesame seeds, lightly twist them while adding them to enhance the aroma.