そうめん（冷やし肉吸いそうめん）｜無駄なし！まかない道場（MAKANAI DOUJYOU)さんのレシピ書き起こし
No waste! Makanai Dojo (MAKANAI DOUJYOU) Time required : 20minutes
Coconut curry soup with chicken breast and bean sprouts |
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Ingredients
- Chicken breast : 1 sheet
- Bean sprouts : 100g
- Coconut milk : 1 can
- water : 200ml
- Shimeji mushroom : 100g
- eggplant : 2-3
- Garlic : 1 piece
- Curry powder : 2 tablespoons
- Consomme cube : 2 pieces
- soy sauce : 1 tablespoon
- Olive oil : Appropriate amount
- salt : Appropriate amount
- Black pepper : a little
Time required
30minutes
Procedure
-
1)
Prepare
00:00
Fold the bean sprouts in the bag and wash with water. Finely chop the garlic. Take the calyx of the eggplant. Cut into 1/4 and cut into small pieces. Remove the skin from the chicken breast and slice it.
-
2)
Season
04:07
Put chicken breast in a bowl, add salt and pepper and sake, and knead by hand.
-
3)
stir fry
04:52
Put olive oil and garlic in a pan and fry. When the garlic scent comes out, add the eggplant and fry further.
-
4)
Stew
05:46
When it becomes soft, reduce the heat to medium heat, add water and shimeji mushrooms, and when it boils, add coconut milk and bring to a boil. When it boils, reduce to medium heat, add chicken breast and simmer for 3 minutes. Add consomme, curry powder and soy sauce and dissolve. To finish, add bean sprouts, black pepper, and salt if you like, and mix for about 30 seconds.
Point
Coconut milk has calories but low sugar.
When adding other ingredients, we recommend young corn and paprika.
I use olive oil, but coconut oil is even better.
Canned coconut milk can be solid, so shake it well.
If left in the can, dissolve in a small amount of water.
If you want to enhance the flavor of the curry, you can add 1 tablespoon of curry powder.
Garam masala may be added.
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