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クリーム煮（鶏むね肉とエリンギのクリーム煮）｜cook kafemaruさんのレシピ書き起こし

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cook kafemaru

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Ingredients

鶏むね肉 : 240g
海塩 : 小さじ1/4
酒 : 大さじ1
ガーリックパウダー : 適量
エリンギ : 90g
小松菜 : 40g
(A) Chicken stock powder : 小さじ1
(A) Miso : 小さじ1
有塩バター : 15g
薄力粉 : 大さじ1
牛乳 : 240ml

Time required

15minutes

Procedure

1) Seasoning the Chicken Breasts 00:00
Cut the chicken breast into bite-sized pieces, sprinkle with salt and rub with your hands.
Add the sake and garlic powder, mixing well each time.
2) 野菜を切る 00:30
Cut the king oyster mushrooms to the same size as the chicken breasts.
Cut the komatsuna into bite-sized pieces.
3) 炒める 00:45
Heat a frying pan and add salted butter and let it melt.
Arrange the chicken breasts and grill. When one side is cooked through, flip them over, add the king oyster mushrooms and stir fry lightly.
Add the flour and stir fry.
4) 煮る 01:25
粉気が無くなったら、少量牛乳を加えて薄力粉を溶きのばすように混ぜる。
残りの牛乳を何回かに分けて加え、よく混ぜる。
(A)を加えて混ぜ溶かす。
小松菜を加えたらひと煮立ちさせ、とろみがついたら完成。

Point

- If the king oyster mushrooms are large, it is best to cut them in half and then cut them lengthwise.
-You can use other mushrooms of your choice instead of king oyster mushrooms.
・You can use spinach or cabbage instead of komatsuna.
-Adding miso gives it a rich flavor and makes it delicious.