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煮物（鶏のみぞれ煮）｜食事処さくらさんのレシピ書き起こし

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Cooking classes that are in tune with the lifestyles of chef Sakura

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Ingredients

大根 : 400g
鶏肉 : 450g
塩 : 小さじ1/2
小麦粉 : 大さじ2
(A)Mirin : 大さじ1と1/2
(A) Alcohol : 大さじ1
(A) Soy sauce : 大さじ1
(A) Granule stock mix : 小さじ1
生姜 : 15g

Time required

20minutes

Procedure

1) make the sauce 00:33
Grate the radish and transfer to a bowl.
Add (A) and mix.
2) Chicken preparation 04:03
Prepare a bag and add salt.
Cut the chicken, put it in a bag and give it a stir.
Add flour and shake.
3) stew 06:06
Heat oil (not listed) in a frying pan and add 2.
Heat over low heat and sear both sides.
Once browned, turn off the heat and transfer to a baking tray.
Wipe off the oil from the frying pan, add 1 and heat over medium-low heat.
When it boils, add the chicken back in, cover and simmer for 3 minutes.
Add ginger and mix well.
Turn off the heat and mix gently.
Complete by serving in a bowl.

Point

・For chicken, use breast meat.
・Use a low-salt type of granular stock mix.
・Peel the radish and grate it.
・In step 1, use the radish without discarding the water.
・Grate the ginger.
・When cutting the chicken in step 2, remove the skin and cut into bite-sized pieces.
・By sprinkling the flour in step 2, the sauce will stick better and the dough will be softer.
・When adding the chicken in step 3, beat the flour and add it to the frying pan.
・In step 3, if there is any water left after simmering for 3 minutes, evaporate the water.