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カオマンガイ｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Cooking expert Ryuji's buzz recipe

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Ingredients

rice : 225g
鶏もも肉 : 350g
(A) Salt : 小さじ1/3
(A) Sugar : ひとつまみ
Green onion (green part) : 適量
ginger : 15g
(B) Alcohol : 大さじ1
塩 : 小さじ1/3
green onion : Appropriate amount
Coriander : Appropriate amount
Green onion (white part) : 15g
(C) Nampula : 1 tablespoon
(C)Water : 1 tablespoon
(C) Lemon juice (for flavoring) : 小さじ2/3
(C) Ajinomoto : 4振り
(C) Sesame oil : 大さじ1/2
(D) Chili pepper : 小さじ2/3
(D)Nampura : 大さじ1/2
(D) Sugar : 大さじ1/2
(D) Lemon juice (for sweet chili) : 小さじ1/2
garlic : 3g
(D)Water : 大さじ2
(D)Oyster sauce : 大さじ1
(D) Soy sauce : 小さじ1

Time required

25minutes

Procedure

1) make preparations 03:45
Finely chop the ginger.
Peel the garlic.
Finely chop the green onion (white part).
2) make steamed chicken 04:37
Place the chicken thighs in a heat-resistant container.
Add (A) and mix.
Add 1/3 of the ginger and (B), cover, and heat in the microwave at 600W for 3 minutes and 50 seconds to 4 minutes, then leave for 5 minutes.
3) sharpen rice 06:32
Put the rice in the rice cooker and lightly wash it with water (not listed in the instructions) twice.
Pour water (not listed) into the rice cooker until the rice is submerged.
4) 香味だれを作る 07:34
Add green onion (white part), 1/3 ginger and (C) to a container and mix.
5) スイートチリを作る 08:30
別の容器に(D)を入れる。
にんにくをおろして加え、混ぜ合わせる。
6) オイスターソースを作る 09:39
Put (D) in another container.
Place the chicken thighs from step 2 in a bowl, add 1 teaspoon of the boiling water to the container, and mix.
7) 炊飯器で炊く 10:29
Add 2 to 3, excluding the green onion (green part) and chicken thighs.
Add 1/3 ginger and salt and mix gently.
Add water (not listed) to the rice cooker until it reaches the 1.5 cup mark and cook in the rice cooker.
Cover the bowl with the chicken thighs with plastic wrap.
8) cut steamed chicken 14:19
7の鶏もも肉を電子レンジで40秒加熱する。
鶏もも肉を食べやすい大きさに切る。
9) 盛り付ける 16:22
Arrange 7 on a plate.
Add 8 and multiply by 4.
Garnish with green onions and cilantro.
Complete with 5 and 6.

Point

・You can also add a little green part of the green onion (the white part) to improve the color.
・If the heat-resistant container used in step 2 does not have a lid, use plastic wrap.
・It is best to keep chicken thighs at room temperature.
・If the chicken thighs are not cooked through when you cut them in step 7, heat them in the microwave for an additional 40 to 50 seconds.
・The cooking time varies depending on the rice cooker used, so it is not included in the required time.