がんもどき（鶏ひき肉とひじきのがんもどき）｜てぬキッチン/Tenu Kitchenさんのレシピ書き起こし
Tenu Kitchen Time required : 15minutes
チャーシュー（鶏もも肉のチャーシュー）｜エプロンさんのレシピ書き起こし
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Ingredients
- 鶏もも肉 : 2枚
- 生姜 : 1片
- (A)砂糖 : 大さじ2
- (A)酒 : 大さじ2
- (A)みりん : 大さじ2
- (A)醤油 : 大さじ3
- (A)水 : 100ml
- 黒胡椒 : 適量
Time required
60minutes
Procedure
-
1)
Make the seasoning combination
00:00
Add (A) to the rice cooker and mix.
-
2)
鶏もも肉を巻く
01:00
鶏もも肉を広げて、端から巻き爪楊枝で3か所留める。
-
3)
生姜を切る
02:15
皮を剥いた生姜を薄切りにする。
-
4)
炊く
02:20
1に鶏もも肉を加え、生姜を乗せる。
通常炊飯で炊く。 -
5)
冷やす
02:50
爪楊枝を抜いて、保存容器に移す。
冷蔵庫で2時間以上冷やす。 -
6)
盛り付ける
03:51
食べやすい大きさに切り、お皿に乗せる。
黒胡椒を振りかけたら完成。
Point
- Easy chicken thigh char siu made in a rice cooker - When putting the chicken thighs into the rice cooker, place the part of the chicken thighs held in place with the toothpick facing up for easier removal.
- Freshly made char siu tends to crumble easily, so it is best to use tongs to hold it.
If you prefer, you can eat it without chilling it, but it will be difficult to cut.
・The time required to cool in the freezer is not included in the total time.
- When chilling in the refrigerator, add a boiled egg to make a flavored egg.
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