そうめん（豚肉の豆乳ラー油そうめん）｜料理人 設楽の料理道場さんのレシピ書き起こし
Chef Shitara's cooking dojo Time required : 20minutes
Chicken dumplings | Transcription of recipes from Shirogohan.com channel
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Ingredients
- Minced chicken (peach) : 400g
- salt : 1/2 teaspoon
- Liquor : 1 tbsp and 1/2 tbsp
- Long onion (white onion) : 10 cm (chopped)
- egg : 1 piece
- Ginger juice : 1/2 teaspoon
- Soy sauce (thin mouth if available) : 1 tsp
- potato starch : 1 tbsp and 1/2 tbsp
Time required
26minutes
Procedure
-
1)
Prepare
00:11
Combine only minced chicken and salt in a bowl. Gently squeeze your hands and stir well in the bowl until sticky.
-
2)
Add seasoning
01:01
When the minced meat becomes sticky, add seasonings other than sake, green onions, eggs, etc. and mix well.
-
3)
Add liquor
01:52
When the whole is mixed, add sake at the end. While observing the hardness of the mixed seeds, add sake while adjusting so that it does not become too soft.
-
4)
boil
02:35
Soak a spoon of vegetable oil in a pot of boiling water, take an appropriate amount of seeds, squeeze it from between your thumb and index finger to a size of about 3 cm in diameter, and drop it into the pot. It depends on the size of the chicken dumplings, but it's OK if you boil it for about 7 to 9 minutes after putting it all in.
-
5)
Finish
03:33
Boiled chicken dumplings are completed by opening them in a bat and cooling them.
Point
・ When preparing, mix the minced chicken well to improve the connection and make the texture smooth.
・ Sake removes the smell of chicken, so I'd like to add everything if possible, but it's NG if it's too soft.
・ If you cool it in the refrigerator for about 30 minutes before boiling, it will become a little hard and easy to squeeze out.
・ If it is soft and difficult to squeeze, you may add a small amount of potato starch.
・ Boiled seed juice can also be used for soup.
・ Boiled chicken dumplings will last for about 3 days in the refrigerator, but if you want to use them after that, you should store them frozen.
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