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Chicken gratin ｜ Cooking expert Ryuji's Buzz Recipe's recipe transcription

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Cooking expert Ryuji's buzz recipe

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Ingredients

鶏もも肉 : 200g
タマネギ : 1/4 piece (about 60g)
マッシュルーム : 50g
マカロニ : 50g
バター : 20g
薄力粉 : 2 tablespoons
牛乳(低脂肪でないもの) : 200cc
生クリーム(純生のもの) : 100cc
コンソメ : 小さじ1強
ナツメグ : 3振り
塩 : 少々
黒胡椒 : 少々
粉チーズ : 適量
乾燥パセリ : 適量

Time required

25minutes

Procedure

1) 具材を切る 03:19
Cut the onion into thin slices.
Cut off the roots of the mushrooms and slice them into slightly thicker slices.
Cut chicken thighs into bite-sized pieces, sprinkle with salt and black pepper, and season.
2) ホワイトソースをつくる 04:29
Put the butter in a frying pan and fry the chicken thighs with the skin down on medium heat.
When the oil comes out of the chicken thighs, add the onions.
When the onions are tender, add mushrooms.
Add the cake flour, mix well and entangle with the ingredients.
Divide the milk into 3-4 portions and add little by little while mixing well.
Add fresh cream and reduce heat.
Season with consomme, salt, pepper and nutmeg, and when thickened, remove from heat and set aside.
3) マカロニを茹でる 08:24
Boil the water in a pan, add a little less than 1 teaspoon of salt (not included in the amount) to 1 liter of hot water, and boil the macaroni about 30 seconds shorter than the label on the bag.
4) 混ぜ合わせ、オーブンで焼く 08:58
Add the drained macaroni to the frying pan 2 and mix.
Place in a heat-resistant container, sprinkle with grated cheese and bake in an oven at 250 degrees for about 5 minutes.
Sprinkle with dried parsley to complete.

Point

・ Cut the mushrooms thickly to give them a chewy texture.
・ Bake chicken thighs with the skin down to improve the texture of the skin.
・ Add the cake flour to the stir-fried ingredients and mix well to blend with the ingredients. By doing so, you will be less likely to get lumpy when you add milk.
・ If you add milk all at once, it will become lumpy, so add it little by little in 3 to 4 times. At this time, shake the frying pan to mix.
・ Boil macaroni with a salt concentration of about 1% (a little less than 1 teaspoon of salt for 1 liter of hot water).
・ Grated cheese is good for cheese because it contrasts with the texture of a smooth sauce and finishes fragrantly. It is recommended to sprinkle plenty.