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鶏の手羽元鍋|食事処さくらさんのレシピ書き起こし

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再生回数
1,481.9万回
動画数
167本

材料

  • 鶏の手羽元 : 500gほど
  • 白菜 : 350g
  • 小松菜 : 2分の1パック
  • 長ネギ : 2分の1
  • えのき : 1パック
  • 舞茸 : 1パック
  • 昆布 : 10g
  • 水 : 600ml
  • 料理酒 : 100ml
  • みりん : 50ml
  • 塩 : 2つまみ

所要時間

50分

手順

  1. 1) Prepare kelp 00:22

    Wipe the surface of the kelp with moistened kitchen paper.

  2. 2) Make soup stock 00:00

    Put kelp, water, sake, mirin and salt in a bowl.

  3. 3) Prepare Chinese cabbage 01:33

    Cut the core of Chinese cabbage into bite-sized pieces, and cut the leaves into small pieces.

  4. 4) 小松菜の下処理をする 02:06

    For komatsuna, cut the core into a cross and wash it off. Cut the stem 3 cm and the leaves 5 cm wide.

  5. 5) 野菜を切る 02:37

    長ネギを斜めに3cm幅に切る。えのきは石づきを切り落とし、房の部分を手でほぐす。舞茸は手でほぐす。

  6. 6) 鶏の手羽元を下処理する 03:47

    Wipe off the water on the surface of the chicken wings. Make cuts on both sides along the bones of the wings and sprinkle with salt.

  7. 7) 鶏の手羽元を焼く 05:09

    フライパンにごま油をひいて、鶏の手羽元の皮を下にして並べて、弱めの中火で全面に焼き色がつくまで焼く。

  8. 8) 煮込む 06:00

    出汁を加えて中火で沸騰するまで煮込む。キッチンペーパーで落とし蓋をして、火を弱火にして10分さらに煮込む。

  9. 9) 仕上げる 06:50

    キッチンペーパー、昆布を取り除き、下処理した野菜を全て入れる。薄口醤油を入れて蓋をして10分煮込んで完成。

Point

・ Since kelp may have dust on it, wipe it off with kitchen paper.
・ If you wash the kelp, the taste will be lost, so wipe off the dust.
・ When using cooking liquor, it is not necessary to add salt.
・ Use vegetables left in the refrigerator or whatever you like.
・ Spread the skin of chicken wings and bake.


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