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鶏うま塩鍋|kattyanneru/かっちゃんねるさんのレシピ書き起こし

チャンネル登録者数
83.3万人
再生回数
1.9億回
動画数
2,038本

材料

  • 鶏胸肉 : 300g
  • 料理酒 : 大さじ1
  • 塩 : 小さじ1/4
  • 片栗粉 : 大さじ2
  • 白菜 : 200g
  • しめじ : 100g
  • 長ネギ : 50g
  • 料理酒 : 大さじ2
  • ガラスープの素 : 大さじ1.5
  • 白だし : 大さじ1
  • すりおろしにんにく : 小さじ1
  • すりおろし生姜 : 小さじ1
  • 水 : 500ml
  • 塩 : 少々
  • ごま油 : 小さじ2

所要時間

40分

手順

  1. 1) Cut chicken breast 00:44

    Put a knife in the long direction of the chicken breast, cut it in half, and cut it to a width of about 1 cm. Add cooking liquor and salt, knead and leave for about 10 minutes.

  2. 2) Cut vegetables 01:23

    Cut off the core of Chinese cabbage, cut it into 2 cm wide pieces, and cut the green onions diagonally with a knife. Cut off the shimeji mushrooms and divide them into pieces that are easy to eat.

  3. 3) Add ingredients and boil 01:46

    Put the vegetables in a clay pot while mixing them, add cooking liquor, glass soup stock, white sauce, grated garlic, grated ginger, and water, cover and simmer over medium to high heat.

  4. 4) 煮込む 02:27

    煮立ってきたら中火にして混ぜて、蓋をして3分ほど煮込む。

  5. 5) 鶏胸肉に片栗粉をまぶす 02:49

    漬け込んでおいた鶏胸肉に片栗粉を加えてまぶしておく。

  6. 6) 鶏胸肉を鍋に加える 03:08

    Put chicken breast in a pan. Lightly press the chicken breast and sink it down. Cover and simmer over low heat for about 3 minutes.

  7. 7) 仕上げる 03:37

    塩で味を整えて、ごま油を回しかけて完成。

Point

・ If you are not good at chicken breast skin, remove it before use.
・ If the chicken breast is large, cut it into pieces that are easy to eat.
・ Uses No. 7 clay pot.
・ By sprinkling chicken breast with potato starch, the moisturizing power is increased and the texture is moist and soft.


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