めんつゆ和え（ニラとえのきのめんつゆ和え）｜てぬキッチン/Tenu Kitchenさんのレシピ書き起こし
Tenu Kitchen Time required : 10minutes
Rice cooked with chicken and root vegetables | Recipes transcribed by Naos Kitchen
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Ingredients
- Chicken thigh : 1 sheet (250g)
- Burdock : 40g
- carrot : 40g
- White rice : 2 go (300g)
- salt : Appropriate amount
- Salad oil : 1/2 tbsp
- Japanese-style soup stock : 350ml
- (A) Sake : 1 tsp
- (A) Soy sauce : 1 tsp
- (A) Mirin : 1 tsp
- (B) Sake : 1 tablespoon
- (B) Soy sauce : 1 tablespoon
- (B) Mirin : 1 tablespoon
- Trefoil : as you like
- White sesame : as you like
Time required
50minutes
Procedure
-
1)
Cut vegetables
00:20
Cut the burdock root and expose it to water to remove the lye.
Cut the carrots into strips 1-2 mm wide.
Cut the trefoil into small pieces. -
2)
Prepare chicken thighs
01:24
Remove excess streaks and fat from chicken thighs and make cuts on both sides with a knife.
Sprinkle salt on the whole and season. -
3)
Put the ingredients in a clay pot
01:44
Put the white rice that has been sharpened and soaked in advance in a clay pot, and add the soup stock and (B), 1 vegetable.
-
4)
Bake chicken thighs
01:58
Sprinkle vegetable oil in a frying pan, bake both sides of the chicken, add (A), and entangle the whole.
Add to the clay pot of 3. -
5)
Cook in a clay pot
02:25
Cover the clay pot and heat it over medium heat. When it boils, cook over low heat for 15 minutes.
Turn off the heat and let it steam for 10 minutes. -
6)
Serve
02:45
Take out the chicken thigh and cut it into bite-sized pieces.
Put it back in the clay pot and mix the whole.
Serve in a bowl and sprinkle with trefoil and white sesame if you like.
Point
・ For burdock, make a shallow cut before cutting. If it gets shorter, you should cut it into julienne.
・ By removing excess streaks and fat from chicken thighs, the finish will be nice to the touch.
・ By making cuts on both sides of the chicken thigh, it prevents shrinkage during heating and makes it easier for the taste to soak into it. You may stab it with a fork or the like.
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