豚肉がしっとり柔らか！超簡単＆絶品！豚しゃぶほうれん草の作り方｜料理研究家コウケンテツさんのレシピ書き起こし
Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel] Time required : 15minutes
Japanese-style peperoncino of chicken and green onion |
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Ingredients
- Japanese leek : 1/2
- garlic : 1 piece
- Chicken thigh : 1/2 sheet
- Olive oil : 3 tbsp
- water : 1L
- salt : 15g
- pasta : 100g
- Eagle talon : One
- Mentsuyu (3 times diluted) : 1 tablespoon
- Yuzu pepper (tube type) : 2-4 cm
Time required
30minutes
Procedure
-
1)
Prepare the ingredients
01:53
Cut the green onions diagonally.
Finely chop the garlic.
Cut chicken thighs into small pieces so that they can be easily cooked. -
2)
Fry the ingredients
04:11
Put chicken in a cold frying pan and fry slowly over low to medium heat.
-
3)
Boil the pasta
05:07
Add 15g of salt to 1L of water and boil. When it boils, add pasta and boil 1 minute earlier than the indicated time.
-
4)
Finish
05:53
When the chicken is cooked, add the cut leek and garlic. Add hawk claws and boiled pasta.
Season with mentsuyu and yuzu pepper to complete.
Point
・ Recipe of "Japanese style peperoncino of chicken and green onion" which is highly acclaimed by Italian chef.
・ The chicken breast used is delicious, but chicken thigh is recommended because the fat is entwined with the pasta.
・ The point is to cook chicken slowly over low to medium heat.
・ Yuzu pepper is the decisive factor for the taste, so adding more is delicious.
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