Soup (Chinese corn and egg soup) | Recipe transcription by Kenmasu Cooking
Cooking Time required : 20minutes
#Japanese food
#Side dishes
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#Boiled food
煮物（鶏むね肉の肉じゃが）｜くまの限界食堂さんのレシピ書き起こし
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Ingredients
- 鶏むね肉 : 150～200g
- 玉ねぎ : 1/2個
- にんじん : 1/2本
- じゃがいも : 3個
- 醤油 : 大さじ3
- みりん : 大さじ3
- 砂糖 : 大さじ3
- 片栗粉 : 大さじ1
- 水 : 500ml
Time required
30minutes
Procedure
-
1)
具材を切る
00:38
Cut the carrot into bite-sized pieces.
Cut the onion into wedges.
Peel the potatoes and cut them into bite-sized pieces. -
2)
煮る
01:38
フライパンに醤油、みりん、砂糖を入れて1を加える。
全体を絡めながら中火にかける。
2～3分煮る。
水を加えて落し蓋をし、弱火で15分煮る。 -
3)
鶏むね肉の下ごしらえをする
03:50
鶏むね肉を薄く削ぎ切りする。
片栗粉をまぶし、全体に絡める。 -
4)
合わせて煮る
05:04
Add 3 to 2 and soak in the broth.
Cook over low heat for about 1 minute without touching.
Simmer until the broth thickens and becomes glossy, and it's done.
Point
・Chicken breasts will become tough if overcooked, so add them to the broth and cook slowly over low heat.
・By boiling in a thick broth before adding water, the flavor will be absorbed well and it will be delicious.
・The quantity is sweet, so if you want it to be less sweet, reduce the amount of sugar.
・The ratio of soy sauce: mirin: sugar is 1:1:1, so it's easy to remember.
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