かき揚げ（玉ねぎとにんじんのかき揚げ）｜Chef Ropia料理人の世界さんのレシピ書き起こし
Chef Ropia The world of cooks Time required : 20minutes
照り焼きチキン丼｜ねこまるcookingさんのレシピ書き起こし
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- Number of Subscribers
- 325人
- Number of View
- 9.6万回
- Number of Videos
- 26本
Ingredients
- Chicken thigh : 1 sheet
- 小麦粉 : 小さじ2
- 酒 : 大さじ2
- （A）醤油 : 大さじ2
- （A）砂糖 : 小さじ1
- 卵 : 1個
- キャベツ : 適量
- ご飯 : 200g
- 白ごま : 適量
- 青ネギ : 適量
Time required
25minutes
Procedure
-
1)
Make hot spring eggs
00:16
Boil water in a pan, turn off the heat when it boils, and add eggs.
Leave it for about 12 minutes and let it cook with residual heat.
Take it out in ice water and let it cool. -
2)
Prepare
00:53
Use a fork to stab several places on both sides of the chicken thigh and make holes.
Remove excess skin and fat and cut into bite-sized pieces.
Sprinkle with flour. -
3)
Bake
01:58
Warm the frying pan and bake on medium heat.
Turn it over if the skin is browned.
Add sake, cover and steam for about 5 minutes. -
4)
調味する
02:40
3の火加減を弱火にし、（A）を加え、煮絡める。
-
5)
キャベツを千切りにする
03:07
キャベツを細かく千切りにする。
-
6)
盛り付ける
03:41
器にご飯を盛り、キャベツをのせ広げ、4の鶏もも肉をのせ、タレをかける。
中央に1の温泉卵を落とし、白ごまと刻んだ青ネギを散らす。
Point
・ By making holes on both sides of chicken thighs, the taste can be easily absorbed. It also prevents shrinkage and hardening after heating.
・ The soft-boiled egg can be kept in a half-cooked state by putting it in ice water immediately after taking it out of the hot water.
・ It is easy to use commercially available hot spring eggs.
・ By adding a roasted color to the skin of chicken thighs, the aroma is added.
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