詰め物（ヤリイカの詰め物）｜小倉知巳のイタリアンプロ養成講座さんのレシピ書き起こし
小倉知巳のイタリアンプロ養成講座 Time required : 30minutes
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かぼちゃとチキンの豆乳スープ｜ 北斗晶のYouTubeさんのレシピ書き起こし
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Ingredients
- かぼちゃ : 1/4 piece (450g excluding seeds)
- 鶏もも肉 : 1枚
- 玉ねぎ : 1/2個
- バター : 20g
- 塩 : 少々
- 胡椒 : 少々
- 薄力粉 : 大さじ3
- コンソメ顆粒 : 大さじ1
- 水 : 100ml
- 豆乳（無調整） : 400ml
Time required
40minutes
Procedure
-
1)
Heat the pumpkin
01:28
Wrap the pumpkin and place it on a bakeware. Heat in a 700W microwave for 6 minutes.
-
2)
Cut chicken thighs
01:50
Cut the onion into small pieces. Cut chicken thighs into bite-sized pieces.
-
3)
Knead chicken thighs
02:32
Put the cut chicken thighs in a cooking bag, add salt and pepper, and knead. Add the cake flour and knead it further.
-
4)
鶏もも肉を焼く
03:25
フライパンを中火で温めたら、バターを溶かし、鶏もも肉を並べて焼く。その間にかぼちゃを一口大の大きさに切っておく。
-
5)
玉ねぎを加える
04:12
When the bottom is grilled, turn the chicken thighs over, add the onions and fry.
-
6)
調味料を加えて煮込む
04:46
水、コンソメ、豆乳を加えて煮立たせる。
-
7)
仕上げる
05:35
かぼちゃを加えて軽く混ぜ合わせて完成。
Point
・ When heating pumpkin in a microwave oven at 600W, heat it for about 7 minutes.
・ Use the pumpkin with the skin on.
・ Cut pumpkin and chicken thighs into pieces that are easy to eat.
・ When frying onions, be careful not to make them too soft so that the texture remains a little.
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