炒め物（合い挽き肉と春雨の炒め物）｜フリーランス料理人の部屋さんのレシピ書き起こし
Freelance chef's room Time required : 20minutes
Tomato chicken saute | Transcription of mariko (israbonita)'s recipe
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Ingredients
- Chicken thigh : 2 sheets
- Salt and pepper : a little
- garlic : 2-3 pieces
- Salad oil : 1 tablespoon
- Canned tomatoes : 1 can
- consomme : 2 tsp
- sugar : 2 tsp
- Olive oil : 1 tablespoon
Time required
25minutes
Procedure
-
1)
Cut the garlic
00:05
Peel the garlic, slice one or two pieces into slices and extrude the middle bud with the tip of a toothpick. Finely chop one piece.
-
2)
Prepare chicken
00:51
Remove excess skin and yellowish fat from chicken thighs, remove whitish streaks and hard cartilage with kitchen knives, and pierce the front and back of chicken thighs with the tip of a kitchen knife. After the pretreatment, salt and pepper.
-
3)
Bake chicken and garlic
01:53
Bake chicken thighs from the skin in a frying pan, add salad oil to the empty space, and fry the sliced garlic.
-
4)
Make the sauce
02:16
Put olive oil in a pan and fry the chopped garlic. When the garlic in the pot smells, add canned tomatoes, consomme, and sugar, mix to crush the tomato lumps, and simmer to remove water.
-
5)
Take out the garlic and turn the chicken over
03:05
When the garlic in the frying pan turns golden brown, remove it. If the skin is browned, turn it over and bake the other side. When it gets burnt, cover it and cook it all the way through.
-
6)
Topping
03:53
Completed with tomato sauce and fried garlic slices as a topping.
Point
・ By properly preparing the chicken thighs, which tend to be greasy, you can eat them refreshingly and the texture will improve.
・ The purpose of making holes on the front and back of chicken thighs is to prevent them from shrinking when baked. It is easy to make a hole if you stab the skin with a knife while stretching it by hand.
・ No oil is required when grilling chicken in step 3.
・ If you fry the garlic too much, it will be bitter, so take it out early.
・ Tomato sauce is delicious even when used for pasta.
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