Shinpei Kurihara "Feast Channel" Time required : 10minutes
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- Chicken thigh : 350g
- salt : 適量
- pepper : 適量
- オリーブオイル : 大さじ1.5
- にんにく : 3片
- 茄子 : 3本
- 玉ねぎ : 1/2個
- トマト缶 : 1缶
- (A) Consomme : 大さじ1
- (A) Sugar : 小さじ2
- (A) Sake : 50cc
- オレガノ : 小さじ1弱
Cut the material
Eggplant drops the sardines and cuts them into small pieces. Crush the garlic and slice it. Cut the onions into thin slices. Cut chicken thighs into 2-3 cm squares and salt and pepper.
Heat the olive oil in a frying pan, bake the chicken thighs from the skin, turn it over and take it out after baking it a little.
Add garlic, eggplant, and onions to the frying pan in the order of 2 and fry, add a pinch of salt and fry further.
Put canned tomatoes and boil
Return 2 to 3 and add canned tomatoes to crush the tomatoes and boil them over medium heat.
Add (A) to 4 and simmer, sprinkle with oregano, mix the whole, cover and simmer for 30 minutes on high low heat. Taste and season with salt and pepper or olive oil.
・ Because whole tomatoes have a strong sweetness, we used whole tomato cans this time.
・ 1/2 onion weighs about 120g. Adding onions will increase the sweetness.
・ The frying pan should be 24-26 cm.
・ Process 2 All chicken does not have to be cooked.
・ Step 3 Fry the onions until they turn light brown.
・ Process 5 Adding sake increases the taste, sweetness, and richness. Salt and pepper and olive oil, which are used to adjust the taste, are not included in the ingredients.
・ The required time does not include 30 minutes of stew time.
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