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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

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Cooking expert Ryuji's buzz recipe

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Ingredients

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

Time required

30minutes

Procedure

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.