ごま和え（ブロッコリーのごま和え）｜料理家さくらの暮らしに寄り添う料理教室さんのレシピ書き起こし
Cooking classes that are in tune with the lifestyles of chef Sakura Time required : 20minutes
照り焼き（鶏もも肉の甘酢照り焼き）｜あさごはんチャンネルさんのレシピ書き起こし
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Ingredients
- Chicken thigh : 1 sheet
- サラダ油 : 少々
- 酢 : 50cc
- 醤油 : 大さじ1
Time required
15minutes
Procedure
-
1)
make preparations
00:00
Trim excess fat from chicken thighs.
-
2)
bake
00:26
Heat salad oil in a frying pan.
Add the chicken thighs, skin side down, and press with a wooden spoon to grill.
Once it's cooked, turn it over, cover with a lid, and steam-fry for 1 to 2 minutes.
Wipe off excess oil with a paper towel.
Turn the heat to medium-high and add the vinegar and soy sauce.
When the seasonings come to a boil, lower the heat and simmer for about 5 minutes.
When the broth thickens, lower the heat to low and turn it over several times. -
3)
Serve
02:47
Cut the chicken thighs into bite-sized pieces and place on a plate.
Finish by adding broth.
Point
・You can grill the skin evenly and beautifully by pressing it with a wooden spoon.
・The chicken thighs are done when both sides are soaked with the broth.
・If you like, you can add shichimi chili pepper to finish.
・It is a dish that goes well with rice.
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