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炒め物（鶏肉とごぼうの甘辛炒め）｜ Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】さんのレシピ書き起こし

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Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]

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Ingredients

鶏肉 : 1枚
ごぼう : 1本
にんじん : 小1本
(A) Salt : 小さじ1/4～1/3
(A) Potato starch : 大さじ1
(B) Garlic : 1/2片
(B) Sugar : 大さじ1
(B)Mirin : 大さじ1
(B) Alcohol : 大さじ2
(B) Soy sauce : 大さじ2
ごま油 : 1 tablespoon

Time required

15minutes

Procedure

1) cut the ingredients 01:44
Cut the burdock into thin strips and soak in water for 5 minutes.
Finely chop the carrots and chicken.
2) Chicken preparation 04:24
Transfer the chicken from step 1 to a bowl, add (A) and mix.
3) stir fry 05:01
Heat sesame oil in a frying pan over medium heat.
Stir-fry the burdock from Step 1.
Add the carrots from step 1 and fry for 2 to 3 minutes.
Add 1 tablespoon of sesame oil (not listed) and stir-fry.
When the color of the chicken changes, add (B) and stir.
Finish by placing on a plate.

Point

・For chicken, use breast meat.
・Wash the burdock root and shave it with the back of a knife.
・Grate the ginger.
- Slice the burdock and carrots in step 1 diagonally and then into thin strips.
・Slice the chicken from step 1 into 3 equal parts and cut into thin strips. Cut the thickest part into thin slices.
・In step 2, add potato starch to make the chicken tender.
・In step 3, the order of frying is important.
・When adding burdock root in step 3, drain the water before adding it.
・In step 3, after frying the burdock and carrots, move them to the edge.
- Chicken will become tough if overcooked, so add it last.
・Fry until it thickens and coats.