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サムゲタン｜Marina Takewakiさんのレシピ書き起こし

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Marina Takewaki

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Ingredients

鶏むね肉 : 300g
切り餅 : 1個
えのき : 1袋
長ネギ : 1本
生姜 : 15g
にんにく : 3片
(A)水 : 500ml
(A)料理酒 : 40ml
(A)塩 : 適量
(A)コショウ : 適量
(A)鶏がらスープ : 大さじ1/2
塩麹 : 30g
ごま油 : 大さじ1/2

Time required

30minutes

Procedure

1) 具材を切る 04:30
Poke holes in the chicken breast with a fork, peel off the skin, brush salt koji on the surface and let it sit for 10 minutes.
Trim the bottom of the enoki mushrooms and cut into 2cm pieces.
Cut off the green part of the green onion, cut in half, and finely chop the white part.
Cut the mochi into 6 equal pieces.
2) 仕上げる 05:46
切った野菜を炊飯窯に入れてその上に鶏むね肉と長ネギの緑の部分を入れて(A)を加える。
生姜を皮ごと千切りにして加える。にんにくは根元を切り落として皮を剥き包丁で潰して加え、普通炊飯で炊く。
しゃもじで鶏むね肉を繊維に沿いながらほぐし、ごま油を入れて混ぜお皿に盛り付けたら完成。

Point

・If you cook the chicken breast as is without cutting it, the meat will become softer and more delicious.
・You can eat it immediately after cooking, but the chicken breast will be more tender if you leave it warm for 1 to 2 hours.
・You can add ginger or garlic if you like.
・If you have chili peppers or goji berries, it will make it more authentic.
・You can enjoy a different flavor by adding chili pepper, ground sesame seeds, ponzu sauce, etc.