漬物（干しきゅうりの辛子漬け）｜料理教室のBonちゃんさんのレシピ書き起こし
Cooking class Bon-chan Time required : 5minutes
Chicken skin dumplings | Recipe transcription of Katchanneru
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Ingredients
- Minced chicken thighs : 100g
- Cabbage (chopped) : 50g
- Chinese chive (chopped) : 50g
- (A) Glass loop : 1 tsp
- (A) Salt and pepper : Appropriate amount
- (A) Grated garlic : Appropriate amount
- (A) Ginger : Appropriate amount
- (A) Potato starch : 1 tsp
- Chicken skin : Appropriate amount
- Quail eggs (if you like) : Appropriate amount
- Cheese (if you like) : Appropriate amount
Time required
30minutes
Procedure
-
1)
Make seeds
00:42
Add minced chicken thighs, chopped cabbage, chopped leek and seasoning (A) and mix well.
-
2)
Roll the seeds with chicken skin
01:08
Place the seeds in the center of the chicken skin and wrap it.
You may put quail eggs or cheese on the seeds. -
3)
Bake
01:27
Arrange them in a frying pan with the seams facing down, heat on medium heat and bake without tampering too much, then stick the seams together.
When you hear the sound of burning, put aluminum foil on top and bake slowly over low heat.
When it gets brown, turn it over, cover it with aluminum foil, and slowly bake the other side. When the seams are burnt, roll them to make them.
After cleaning the frying pan, lightly shake the salt and pepper, shake the frying pan to blend it in, and when the roasting color is firmly applied, serve it on a plate.
Point
・ You can roll the excess seeds and bake them in a frying pan.
・ When baking, do not touch it and bake it slowly.
・ When baking, remove excess oil.
・ Since the chicken is greasy, you can wrap it with vegetables so that you can eat it easily.
・ Bake slowly at low temperature without touching the ingredients as much as possible to remove excess oil and finish it into fragrant chicken skin dumplings.
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