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南蛮漬け（鶏肉の南蛮漬け）｜Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】さんのレシピ書き起こし

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Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]

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Ingredients

鶏肉 : 300g
玉ねぎ : 1/4個
人参 : 1/2本
ピーマン : 1個
Grated ginger : 1片
サラダ油 : 適量
小麦粉 : 適量
塩 : 小さじ1/3
(A) Water : 大さじ3
(A) Dried bonito : 3g
(A) Soy sauce : 大さじ3～3と1/2
(A) Sugar : 大さじ1と1/2
(A) Vinegar : 大さじ3

Time required

45minutes

Procedure

1) Cutting vegetables 01:13
Cut off both ends of the onion and slice thinly.
Soak in water (not included in the recipe) for 5 minutes and drain.
Peel the carrots, slice them diagonally and then cut into thin strips.
Remove the seeds and stems from the peppers, mash them with your hands, then slice them diagonally into thin strips.
2) 南蛮だれを作る 03:50
器に(A)を入れてよく混ぜる。
ラップをせず、600wの電子レンジで1分加熱する。
3) 野菜を南蛮だれに漬ける 05:07
Transfer 1 to a heat-resistant bowl.
Add the grated ginger and the warm ingredients from step 2 and mix well.
4) 鶏肉を切る 06:11
Cut the chicken breast into bite-sized pieces.
Make cuts in the thick part of the chicken thighs to be deep fried.
Transfer to a tray and sprinkle with salt, mixing until evenly distributed.
Add the flour and toss to coat completely.
5) 揚げ焼きにする 07:24
フライパンに底に行き渡る程度のサラダ油を入れ、鶏もも肉は約3分、鶏むね肉は約2分揚げる。
裏返して、裏面も鶏もも肉は約3分、鶏むね肉は約2分揚げる。
6) 鶏肉を漬ける 08:57
Once cooked, drain the oil well in the frying pan and add to step 3 while still warm.
Leave it for 15 minutes to let the flavors blend and it's done.

Point

・The amount shown is for two people.
・In the video, a mixture of deep-fried chicken thighs and chicken breasts is used, but you can use whatever you like.
-You can also use celery, cucumber, tomato, etc. if you like.
・You can also use a peeler to thinly slice the carrots.
- You can use granulated Japanese-style soup stock or white soup stock instead of bonito flakes, but in that case, reduce the amount of soy sauce and adjust the salt content.
- Pour the warm Nanban sauce over the vegetables to lightly cook them using the residual heat.
-Chicken breast cooks faster, so remove it from the pot at different times.
-Leaving it for half a day to overnight will allow the flavors to blend even more.