そうめん（明太ツナマヨネーズそうめん）｜だれウマ【料理研究家】さんのレシピ書き起こし
Who horse [cooking expert] Time required : 5minutes
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Ankake (chicken salt sauce)｜No waste! Recipe transcription by MAKANAI DOUJYOU
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Ingredients
- firm tofu : 1 gun
- Bok-choy : 1 loquat
- chicken breast : 1 sheet
- Sesame oil : Appropriate amount
- water : 1L
- salt : 10g
- chicken soup base : 1 tablespoon
- 顆粒だし : 1包
- 輪切り唐辛子 : 適量
- 水溶き片栗粉 : 適量
Time required
15minutes
Procedure
-
1)
cut the ingredients
01:09
Cut the chicken breast into bite-sized pieces.
Cut the bok choy in half lengthwise, split from the root, and then cut into bite-sized pieces.
Wash the mud from the roots of the bok choy. -
2)
heat up
03:15
Heat sesame oil in a frying pan.
Once the oil is heated, add the chicken breast and fry.
When the chicken breast is about half cooked, add water and salt and bring to a simmer.
When it comes to a boil, add the chicken stock and the stock granules and adjust the taste.
Cut tofu and add.
Simmer for 5 minutes over medium-low heat.
Add the bok choy stems and simmer for 2 minutes.
Add the sliced chili pepper.
Turn off the heat and add the potato starch dissolved in water.
Shake the frying pan to mix the ingredients, then turn on the heat again and adjust the consistency.
Add bok choy leaves and mix slowly until done.
Point
・Slice the chicken breast horizontally and then cut it into bite-sized pieces to make it easier to cook.
・You can use silken tofu, but since it tends to fall apart, we recommend using firm tofu.
・Adding sliced chili pepper adds an accent to the flavor, but you can omit it if you don't like spicy food.
・Since the stems of bok choy are difficult to cook, it is best to heat them first, and add the leaves last, allowing them to cook through the residual heat.
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