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Marudori Christmas Chicken | Miki Mama Channel's Recipe Transcription

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Miki Mama Channel

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Ingredients

Whole chicken : 1 bird (1kg)
Carrot (5 mm half-moon slice) : 1/2
Onions (sliced) : 1/2 piece
Potatoes (5 mm ginkgo biloba) : 1 piece
salt : A little over 1/4 teaspoon
Grated ginger : 1/2 teaspoon
Salad oil : 1 tbsp and 1/2 tbsp
Salt and pepper : A pinch
Liquor : 2 tablespoons
(A) Soy sauce : 6 tbsp
(A) Sugar : 5 tbsp
(A) Mirin : 4 tbsp
(A) Sake : 4 tbsp
(A) Water : 4 tbsp
(A) Potato starch : 2 tsp

Time required

45minutes

Procedure

1) Prepare the whole chicken 00:17
Rinse the whole chicken with water, wipe off the water with a paper towel, and make a hole in the whole with a fork. Rub salt and grated ginger to shape.
2) Fry vegetables 00:53
Heat 1 tablespoon of vegetable oil in a frying pan, fry sliced vegetables, and sprinkle with salt and pepper.
3) Stuff in chicken 01:30
When the vegetables are tender, stuff them in chicken while they are hot and tighten them with two toothpicks.
4) Bake 01:54
Wipe off the dirt from the frying pan, sprinkle 1/2 tablespoon of vegetable oil, and bake the entire surface while rolling the whole chicken on low medium heat for about 8 minutes.
5) Steam 02:27
When the whole is lightly browned, wipe off the dirt on the frying pan again, turn the whole chicken belly down, sprinkle with sake, shift two pieces of aluminum foil, close it with a lid, turn it over on low heat for 12 minutes, and turn it over. Bake for 12 minutes with the chicken down.
6) Make sauce 03:34
Take the whole chicken out to the plate. Wipe off the dirt from the frying pan, add (A) and mix well until the potato starch melts, then heat and stir with a wooden spatula.
7) Finish 04:13
When it's bubbly, put the whole chicken back and entangle it all over. Place the whole chicken on a plate, tie both legs with octopus thread, decorate the ribbon, boil the remaining sauce, and sprinkle it on the chicken when it becomes thick. Serve with decorative vegetables and so on.

Point

・ Bake a whole chicken, which normally takes 1 hour in an oven, in a frying pan in a juicy and short time without burning.
・ The point is that chicken is not returned many times. After it is browned, carefully return it with tongs, and the skin will not tear and the finish will be beautiful.
・ Since the round chicken is thick and the lid of the frying pan does not close, use two pieces of aluminum foil to replace the lid. When making in a deep frying pan, use the lid when the normal lid is closed.
・ If the chicken weighs more than 1 kg, add heating time.
・ Wipe off the dirt from the frying pan to burn the chicken cleanly and entangle the sauce firmly.