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サムゲタン(鶏もも肉のサムゲタン)|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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Ingredients

  • 鶏もも肉 : 2枚(500~600g)
  • 長ネギの青い部分 : 1本分
  • 生姜 : 15g
  • にんにく : 15g
  • 昆布 : 3g
  • (A) Rice : 大さじ2と1/2
  • (A) Water : 450ml
  • (A) Alcohol : 100ml
  • (A) Salt : 小さじ1/2

Time required

105minutes

Procedure

  1. 1) Cutting the material 03:00

    Dice the ginger without peeling it and add it to the pot.
    Peel and crush the garlic and add to the pot.

  2. 2) 煮る 04:15

    Place the chicken thighs in the pot and add the green parts of the green onions, torn apart by hand.
    Cut the kelp with kitchen scissors and add it.
    Add (A) and heat to a boil.
    Skim off the scum, cover and simmer over low heat for 1 hour and 30 minutes.

  3. 3) 仕上げる 12:10

    昆布を取り出し、お玉で鶏もも肉をほぐす。
    水(分量外)をスプーン2杯足して、盛り付けたら完成。

Point

- It is better not to peel the ginger as it gives off a fragrant aroma.
It is recommended to use purified water.
・Use Japanese sake instead of cooking sake.
・Simmering kelp together gives it a deeper flavor.
・If you don't have kelp, you can use 3 shakes of umami seasoning, but we recommend using kelp.
・The boiled kelp can be eaten as is, without being thrown away.
You can add water at the end if you like.
- You can add sesame oil, salt, and black pepper to taste.

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