Easy recipe at home related to cooking researcher / Yukari's Kitchen Time required : 70minutes
煮物(鶏せせり肉とこんにゃくの醬油煮)|くまの限界食堂さんのレシピ書き起こし
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Ingredients
- 鶏せせり肉 : 200g
- Thread konjac : 100g
- 生姜 : 3スライス
- (A) Alcohol : 50ml
- (A) Water : 50ml
- (B) Soy sauce : 大さじ1
- (B) Mirin : 大さじ1
- (B) Sugar : 小さじ1
- 薬味ねぎ : 適量
Time required
20minutes
Procedure
-
1)
Cutting the material
00:55
Cut the chicken fillet in half horizontally into bite-sized pieces.
Slice the ginger thinly. -
2)
水と酒を合わせる
01:25
器に(A)を入れる。
-
3)
合わせ調味料を作る
01:45
別の器に(B)を入れて混ぜる。
-
4)
加熱する
02:15
Heat a frying pan, add the konnyaku noodles and dry fry.
Once the water has evaporated, push it to the side and add the chicken fillet in the empty space and stir fry.
Once the surface of the chicken fillet has browned, add the ginger and ingredients (2) and simmer for 3 to 5 minutes, stirring gently.
Add 3, cover and simmer over low heat for 5 minutes.
Remove the lid and simmer, stirring, until reduced to your desired liquid level. -
5)
盛り付ける
04:50
お皿に盛り付け、薬味ねぎを散らしたら完成。
Point
・You can cut the chicken fillet in half lengthwise if you like.
・We use konnyaku noodles that do not require soaking in water, but you can do so if necessary.
・Dry-frying konnyaku noodles will remove the unpleasant odor.
- When boiling with water and sake, if scum appears, remove it.
・It tastes good even when cooled.
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