パウンドケーキ（米粉のパウンドケーキ）｜coris cookingさんのレシピ書き起こし
coris cooking Time required : 65minutes
Souffle omelet rice ｜ Party Kitchen --Recipe transcription of party kitchen
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Ingredients
- (A) Rice : 450g (3 go)
- (A) Water : 570ml
- (A) Chicken soup powder : 1 tablespoon
- (A) Salt : a little
- (A) Onions : 1 piece
- (A) Carrot : One
- (A) Bay leaf : 2 sheets
- (A) Olive oil : a little
- ketchup : 8 tbsp (about 60 g)
- sugar : 1 tsp
- vinegar : 1 tablespoon
Time required
50minutes
Procedure
-
1)
Prepare
00:03
Finely chop the onions and carrots.
Cut chicken breast into bite-sized pieces. -
2)
Make chicken rice in a pressure cooker
00:32
Put (A) in a pressure cooker, cover it, heat it over high heat and pressurize it.
After 2 minutes have passed since the pressurization, turn off the heat and let it stand naturally until the pressurization is completed. -
3)
Finish the chicken rice
01:12
Remove the bay leaf from the pressure cooker, add ketchup and mix.
-
4)
Put in a heat-resistant container
01:35
Put the chicken rice of 3 in a heat-resistant container, flatten it, and sprinkle shredded cheese on it.
-
5)
Make souffle omelet dough
02:07
Divide the egg into egg white and yolk.
Put sugar, vinegar and salt in a bowl of egg whites and whisk well with a hand mixer.
Add egg yolk and mix. -
6)
bake in an oven
03:02
Place on chicken rice in a heat-resistant container and bake in an oven at 150 ° C for 18 minutes.
Point
・ A soft souffle omelet can be made just by turning the egg white into meringue.
・ When making meringue, be careful because even a small amount of egg yolk will not foam if it is mixed with egg white.
・ Be sure to check the instruction manual as the pressure cooker is handled differently depending on the product.
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