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鶏むね肉ときのこのシチュー｜奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】さんのレシピ書き起こし

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奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】

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Ingredients

Chicken breast : 1 sheet
Salt (for chicken seasoning) : 小さじ1/2
Potato starch (for chicken seasoning) : 大さじ1
Olive oil (for chicken seasoning) : 大さじ1
タマネギ : 1/2
しめじ : 1パック
水 : 100ml
塩 : 小さじ1/2
牛乳 : 300ml
片栗粉 : 大さじ1
Coarse ground pepper : 適量
オリーブオイル : 適量
パセリ : 適量

Time required

20minutes

Procedure

1) Prepare chicken 01:13
Remove the skin from the chicken, cut it in half and chop it. Put in a plastic bag, add salt, potato starch, and olive oil in that order, and knead well each time.
2) Prepare the ingredients 02:29
Cut the onion into thin slices to cut the fibers. Cut off the shimeji mushrooms and cut the long ones in half. Add potato starch to milk and mix.
3) Fry the ingredients and steam 07:05
Heat the frying pan, add olive oil and spread it all over, then turn off the heat and put 1 so that they do not overlap. When the surface turns white, turn it over, add the onions and fry lightly. Add shimeji mushrooms and salt, stir-fry the whole, add water, cover and steam over medium heat for 5 minutes.
4) 仕上げる 11:15
3に片栗粉を混ぜた牛乳を加え混ぜながら加熱する。とろみがついて温度が高くなってきたら火を弱め、1分煮る。味見をして足りなければ塩、コショウで味を調える。器に盛ってパセリと粗挽きコショウをかけたら完成。

Point

・ Boil for 5 minutes. Idea White sauce for easy and hassle-free healthy stew.
・ By mixing potato starch with milk, you can make it closer to the thickening of white sauce. In addition, using potato starch rather than wheat flour gives a gentle and thick finish, and because it is digested and absorbed quickly, it is also gentle on the stomach.
・ By bringing out the flavor of chicken and onions, it has a rich and deep flavor.
・ The amount of ingredients is for 2 to 3 people.
・ Chicken can be stored in the prepared state.
・ Mushrooms can be replaced with your favorite mushrooms.
・ Because chicken is roasted without coloring, turn off the heat at 3 and arrange the chickens before roasting for a beautiful finish.
・ By lightly frying the ingredients, adding salt and steaming, the flavors of chicken, onions and shimeji mushrooms exude into the steamed soup, creating a delicious soup base.
・ The purpose of adding salt when steaming ingredients is to bring out the flavor of the ingredients and to be the decisive factor for seasoning. If salt is added later for seasoning, it will be easy to add too much and fail, so add it first to make it easier to adjust the taste later.
・ If you want to make the taste stronger, add 1 to 2 tablespoons of butter when finishing. If you want to add richness, add cheese to make it thick and rich.
・ Since it can be changed to a rich taste with a single effort, you can eat it deliciously to your liking.