出汁漬け（オクラとミニトマトの出汁漬け）｜けんますクッキングさんのレシピ書き起こし
Cooking Time required : 20minutes
チャーシュー（鶏もも肉のチャーシュー）｜はるあんささんのレシピ書き起こし
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Ingredients
- Chicken thigh : 2 sheets
- (A)砂糖 : 大さじ5
- (A)醤油 : 大さじ5
- (A)酒 : 大さじ5
- (A)五香粉 : 5振り
Time required
35minutes
Procedure
-
1)
immerse
01:21
Add chicken thighs to the skillet.
Add (A) and marinate the meat with the skin side up for 15 minutes. -
2)
煮る
06:02
Turn the chicken thighs over, place the skin side down, cover with a drop lid, and heat over medium heat.
When it boils, turn it over once in the middle and simmer for a total of 15 minutes.
Turn off the heat and cut into bite-size pieces to complete.
Point
・A 26 cm frying pan is used in the video.
・You don't have to remove the skin and tendons from the chicken thighs.
・Can be made and stored in the refrigerator.
・You don't have to add the five-spice powder, but I recommend adding it because it makes it tastier.
・It is good to spread the rolled oven sheet and use it as a drop lid.
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