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Steamed chicken (Chinese-style steamed chicken thighs) | Transcript of recipe by Dareuma [culinary expert]

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Who horse [cooking expert]

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Ingredients

Chicken thigh : 1 sheet
塩 : 小さじ1/2
長ネギ : 1本
水 : 適量
にんにく : 1片
生姜 : 5g
サラダ油 : 大さじ2
(A)鶏ガラスープの素 : 大さじ1
(A)ごま油 : 大さじ1/2
(A)砂糖 : 小さじ2
(A)白だし : 大さじ1/2
(A)うま味調味料 : 4振り
(A)黒コショウ : 適量

Time required

40minutes

Procedure

1) make steamed chicken 02:03
Sprinkle salt on both sides of the chicken thighs and place in a zippered storage bag.
Gently rub the green part of the green onion with your hands, add it to the bag, remove the air, and close the zipper.
Add water to a pot, heat over medium heat, and bring to a boil. Place the bag containing the thigh meat in it, place a plate on top of it, cover with a weight, cover, turn off the heat, and leave for 30 minutes.
2) ネギダレを作る 03:30
長ネギは根元を切り落とし、みじん切りにして耐熱容器に移す。
生姜は洗ってすりおろし加え、にんにくも皮を剥いてすりおろし加える。
フライパンにサラダ油を加え中火で加熱し、フライパンから煙が出てきたら火を消す。
熱したサラダ油をネギの入った容器へ食材に当たるように回しかけ、しっかり混ぜ合わせる。
(A)を加えしっかり混ぜ合わせる。
3) 仕上げる 06:24
鶏肉を取り出し、食べやすいサイズに切り分ける。
お皿に盛り付けネギダレをかけて完成。

Point

・You can also make it with chicken breast, but it will be juicier if you make it with thigh meat.
- Bring chicken thighs to room temperature for about an hour before cooking.
- By massaging the green onions, the fibers break down and the aroma becomes more pronounced.
・Since the residual heat from the hot water in the pot is used to make steamed chicken, it is a good idea to prepare a large amount of water so that the temperature does not drop easily.
・Pour hot salad oil over green onions, ginger, and garlic to remove the spiciness and bring out the sweetness.
・Adding white soup stock increases the umami and flavor.
・This steamed chicken can be eaten hot or cold.
・If you want to eat it cold, it is best to chill the green onion sauce in the refrigerator.