無水ネギ塩ごま油鍋|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
お気に入りに追加- チャンネル登録者数
- 299.0万人
- 再生回数
- 5.7億回
- 動画数
- 838本
材料
- Chicken thigh : 200g
- 白菜 : 250g
- 長ネギ : 1本(約120g)
- ニンニク : 1片
- 生レモン : 適量
- 中華ペースト : 小さじ1と1/2
- 酒 : 大さじ4
- ごま油(カドヤ) : 大さじ1と1/2
- レモン汁 : 小さじ1と1/2
- 黒コショウ : 適量
- いりごま : 適量
所要時間
30分
手順
-
1)
Prepare
02:12
Cut Chinese cabbage into 2-3 cm wide pieces and put them in a pan.
Cut the green onions into small pieces and add to the pan.
Cut the fresh lemon into eight pieces.
Cut chicken thighs into small pieces. -
2)
Add seasoning and simmer
03:27
Put a small amount of chicken thigh in the pan of 1 and put Chinese paste in the center and cover with chicken thigh.
Grate sake, sesame oil and garlic.
Cover and simmer for about 20 minutes on low medium heat for 20 minutes. -
3)
Finish
04:23
Remove the lid, sprinkle with lemon juice, and sprinkle with black pepper and sesame seeds.
Point
・ A simple hot pot recipe where you just put the ingredients in a pot and simmer.
・ By chopping chicken thighs, seasonings can easily soak into the chicken thighs for a soft finish.
・ By adding lemon juice to the finish, the aroma and acidity are enhanced.
・ Squeeze the fresh lemon into eight pieces and eat while sprinkling the juice.
・ By adding sesame oil (Kadoya), the finish is fragrant.
・ If you like, you can eat it with sliced lemon in slices.
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