肉詰め（ライスペーパーのピーマンの肉詰め風）｜けんますクッキングさんのレシピ書き起こし
Cooking Time required : 25minutes
Adobo ｜ & kitchen --Transcribed recipe of And Kitchen
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Ingredients
- Egg : Four
- Chicken thigh : Three
- Garlic (chopped) : 2 pieces
- onion : 1/2 piece
- Salad oil : 2 tablespoons
- Bay leaf : 2 sheets
- vinegar : 1/2 cup
- water : 1/2 cup
- sugar : 2 tablespoons
- Liquor : 2 tablespoons
- Soy sauce : 4 tbsp
- Chopped parsley : Appropriate amount
- White rice : 3 cups
Time required
60minutes
Procedure
-
1)
Boil the eggs
00:15
Put the egg in a pan and boil it in water for 8-10 minutes.
-
2)
Cut the onions
00:32
Finely chop the onions.
-
3)
Peel the egg
01:09
Boil the egg in 1 and then take it in water and peel it.
-
4)
Bake chicken thighs
01:31
Put the vegetable oil in a frying pan, warm it, add the chopped garlic and onions, and fry.
When the onions are scented and tender, add chicken thighs.
Fry further until the surface of the meat is browned. -
5)
Season and simmer
02:27
When the surface is browned, add bay leaf, vinegar and water.
Cover with aluminum foil and simmer on low heat for about 10 minutes.
Add sugar, sake, and soy sauce, remove the lid again, and simmer on low heat for about 10 minutes. -
6)
Add boiled egg and boil
03:42
Add the boiled egg to high heat and simmer until the teriyaki is shining and the broth is low.
-
7)
Serve
04:03
Cut the boiled egg in half.
Cut the meat into a size that is easy to eat and serve it in a bowl.
Finish with chopped parsley.
Point
・ By frying garlic first, the scent is transferred to the oil and the scent spreads.
・ By adding bay leaf, it serves to eliminate the smell of chicken.
・ By coloring the surface of the chicken, it is fragrant and juicy. Bake from the skin.
・ Be careful not to burn the broth.
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