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煮物（鶏五目煮）｜【田舎そば川原】料理・漬物さんのレシピ書き起こし

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[Countryside Soba Kawahara] Cooking / Pickles

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Ingredients

Chicken thigh : 250g
ごぼう : 100g
人参 : 100g
しいたけ : 2枚
油揚げ : 1枚
fine green onion : 適量
(A)サラダ油 : 大さじ1
(A)みりん : 大さじ1
(A)酒 : 大さじ1
(A)砂糖 : 大さじ2と1/2
(A)醤油 : 大さじ4と1/2
(A)ごま油 : 大さじ1

Time required

30minutes

Procedure

1) cut the material 00:14
Peel the burdock root, cut into cubes, and soak in water.
Finely chop the carrots and fried tofu.
Cut off the stone ends of the shiitake mushrooms, tear the stems by hand and cut into pieces.
Cut the umbrella into pieces of the same size.
Cut the green onions into small pieces.
Cut the chicken thighs into small pieces that are easy to eat.
2) stir-fry 01:18
Add oil to a frying pan and fry the chicken thighs and fried tofu over high heat.
When the chicken thighs turn white, add the burdock root, carrots, and shiitake mushrooms and stir-fry over medium heat for 10 minutes.
Add (A) and mix.
Cover the frying pan and simmer over low heat for 4 to 5 minutes.
Mix the ingredients with the broth from the frying pan.
If the broth does not come out even after moving the ingredients to the edge, turn off the heat.
Add sesame oil and mix.
Once the sesame oil is fully incorporated, turn off the heat.
3) finish 03:21
Sprinkle with the green onions, cover and steam for about 1 minute.
Place it in a storage container and you're done.

Point

・It is best to cut the thick part of the burdock root vertically and then cut it into pieces.
・If you cut the chicken into smaller pieces that are easy to eat, you can easily use it in other dishes.
・You can eat chicken gomoku ni as it is, but you can make chicken gomoku rice by mixing it with cooked rice and steaming it for 10 minutes.
・You can also add it to sauces for yakisoba, tamagoyaki, and somen noodles.
・Can be stored in the refrigerator for 4 to 5 days.