スコーン（溶かしバターのスコーン）｜KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolateさんのレシピ書き起こし
KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolate Time required : 50minutes
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白菜シチュー｜料理研究家リュウジのバズレシピさんのレシピ書き起こし
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Ingredients
- Chicken thigh : 300g
- 白菜 : 300g
- バター : 15g
- 甘酒 : 150cc
- 牛乳 : 300cc
- 薄力粉 : 大さじ2
- 塩コショウ : 適量
- コンソメ : 大さじ1
- 黒コショウ : 適量
- 乾燥パセリ : 適量
Time required
40minutes
Procedure
-
1)
Prepare
01:43
Beat the whole Chinese cabbage with the back of a knife and cut it diagonally.
Cut chicken thighs into bite-sized pieces and sprinkle with salt and pepper. -
2)
stir fry
02:52
Put butter in a frying pan and heat.
If the butter melts, bake the chicken thighs from the skin.
Add the cake flour and fry quickly with a spatula. -
3)
Stew
03:46
Add amazake, milk and Chinese cabbage to 2 and mix the whole.
If the Chinese cabbage is lightly cooked, add consomme, cover and simmer on high heat for 15 minutes. -
4)
仕上げる
05:00
3に黒コショウを加え軽く混ぜる。
器に盛り、黒コショウと乾燥パセリをふる。
Point
・ By tapping Chinese cabbage with the back of a knife to flatten it, you can cut it cleanly.
・ By cutting the Chinese cabbage into small pieces, the taste of Chinese cabbage exudes.
・ By frying chicken thighs from the skin, the aroma is added.
・ Be careful not to burn the cake flour.
・ It is delicious even if you sprinkle with grated cheese and arrange it.
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