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豆乳パンプキンシチュー｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Cooking expert Ryuji's buzz recipe

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Ingredients

Chicken thigh : 200g
かぼちゃ : 250g
玉ねぎ : 1/2個
しめじ : 1パック
豆乳 : 500cc
バター : 10g
コンソメ : 小さじ4
salt : 少々

Time required

20minutes

Procedure

1) Prepare pumpkin 01:10
Remove the pumpkin seeds, wrap and heat in a 600w microwave for 3 minutes.
2) Cut the material 01:46
Slice the onions, remove the shimeji mushrooms and loosen them, and cut the chicken into bite-sized pieces. Remove 1 from the microwave, remove the plastic wrap, and cut into bite-sized pieces.
3) Fry the ingredients 02:44
Heat the butter in a frying pan, fry the chicken, add the onions, sprinkle with salt, and fry further. When the chicken and onions are colored, add shimeji mushrooms and cook.
4) 豆乳を加えて煮る 03:56
3にかぼちゃと豆乳とコンソメを加えて強火で5～10分ほど煮込む。
5) 皿に盛り付ける 06:00
皿に盛り付ける。

Point

・ This cooking will be enough for 2 to 3 people.
・ By using soy milk, it thickens without roux or flour.
・ Step 3 Fry the chicken well from the skin so as to remove the fat from the skin.
・ Step 4 After adding soy milk, simmer with occasional stirring so that it does not burn. Stew until the pumpkin melts and turns orange.