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唐揚げ（野菜だしの鶏もも肉唐揚げ）｜くまの限界食堂さんのレシピ書き起こし

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Kuma's limit cafeteria

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Ingredients

鶏もも肉 : 600g
玉ねぎ : 2個
人参 : 1/2本
にんにく : 1～2片
油 : 適量
(A) Water : 1L
(A) Salt : 小さじ1
(B) Weak flour : 3 tbsp
(B) Potato starch : 3 tbsp

Time required

50minutes

Procedure

1) Make vegetable stock 00:38
Chop the onion and carrot into bite-size pieces and place in the pot.
Peel the garlic and add to the pot.
Add (A) and bring to a boil, then cover and simmer over low heat for 15 minutes.
Turn off the heat, remove the lid and let cool.
2) 鶏もも肉を漬ける 03:04
Remove excess skin and tendons from the chicken thighs and cut into bite-sized pieces.
Transfer to a zip bag, add 200ml of the stock from step 1, seal, and marinate in the freezer for at least 3 hours.
3) 衣をつける 04:09
キッチンペーパーで水気を拭き取ってボウルに移し、(B)を加えてよくまぶす。
4) 揚げる 05:12
Add oil to a pot and heat to 165 degrees.
Add step 3 and fry for about 5 minutes, then when golden brown it's done.

Point

・Chicken breast meat can be used instead of chicken thigh meat.
・Mushrooms can also be used as vegetables to make vegetable stock.
-The leftover vegetable stock can be used in a variety of ways, such as adding soy sauce or salt to make soup or curry.
- When cutting chicken thighs, cutting at the seam of the meat will make them juicy.
*Time spent in the refrigerator is not included in the time required.
・Rice flour can also be used for the batter.