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Chicken sauteed chocolate sauce [Valentine's Day] | Miki Mama Channel's recipe transcription

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Miki Mama Channel

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Ingredients

Chicken thigh : 2 sheets (540g)
(A) 1 teaspoon salt : 1/4
(A) Pepper : a little
(A) Potato starch : 2 tablespoons
King trumpet : 1 pack (100g)
Salad oil : 1/2 teaspoon
(B) Milk chocolate : 1/2 sheet (25g)
(B) Balsamic vinegar : 5 tbsp
(B) Soy sauce : 2 tablespoons
(B) Sugar : 2 tablespoons

Time required

20minutes

Procedure

1) Season 00:38
Sprinkle (A) on the chicken in order and place it on a 26 cm frying pan with the skin down.
2) Bake chicken and trumpet mushrooms 01:30
Add the king trumpet mushrooms, add the vegetable oil, heat on high heat, reduce the heat to medium heat, cover and fry for 3 to 4 minutes on each side until browned. Take it out to a plate once.
3) Make the sauce 02:29
Wipe off the dirt on the frying pan with kitchen paper. Put (B) in it, heat it over high heat, reduce the heat to medium heat, simmer for about 2 minutes while mixing with a wooden spatula, and when it thickens, put the chicken and eringi back in and entangle for about 30 seconds.

Point

・ The sweetness of chocolate, which is added as a secret ingredient, and the sourness of balsamic vinegar go perfectly with the sauce, making it the most delicious chicken saute.
・ By baking from the skin, a beautiful brown color is added, and the gravy is trapped to make it juicy.
・ If you sprinkle a lot of potato starch, it will be savory like fried chicken. Since a large amount of oil comes out from chicken, salad oil can be made in a small amount.
・ Chocolate may be difficult to dissolve, but adding chicken will increase the water content and dissolve well. Also, wiping off the oil from the frying pan makes it easier for the sauce to get entangled in the ingredients.