大葉鶏団子のクリーム煮｜kattyanneru/かっちゃんねるさんのレシピ書き起こし

Remove the skin from the chicken breast, open it in two pieces, and cut it into pieces about 1 cm square. Hit with a kitchen knife to make minced meat. Similarly, mince the chicken breast skin.

Add cooking liquor, mayonnaise, grated garlic and salt, knead and mix and leave for about 10 minutes.

Cut off the shimeji mushrooms and cut them into pieces that are easy to eat. Put a knife diagonally in the green onion and cut it into large slices.

Add minced perilla and potato starch to a bowl containing minced meat and knead well.

手で肉だねを握り、スプーンですくって片栗粉を広げたバッドの上に乗せる。表面に片栗粉をまぶして、丸く形を整える。

Add the cooking oil to the frying pan and warm it, then line up the meatballs in the frying pan. While rolling on medium heat, bake until the whole is browned.

4分ほどで固まってきたら、しめじと長ネギを入れて全体を炒め合わせる。牛乳、だしの素、料理酒、味噌を加えて溶かし合わせ、混ぜながら煮立たせる。弱めの中火〜中火にして煮込む。

とろみがついたら火を止めて、お皿に盛り付けて完成。