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ローストチキン|料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

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Number of Videos
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Ingredients

  • 手羽元 : 8本
  • 醤油 : 大さじ2
  • 調理酒 : 大さじ1と1/2
  • はちみつ : 大さじ1
  • おろしニンニク : 小さじ1/2
  • 塩胡椒 : 適量
  • じゃがいも : 5個

Time required

60minutes

Procedure

  1. 1) 手羽元の下処理をする 01:19

    手羽元にフォークで穴をあけ、塩胡椒をまぶす。

  2. 2) タレを作る 02:35

    ボウルに、醤油、調理酒、おろしニンニク、はちみつを入れて混ぜる。

  3. 3) 手羽元にタレを漬ける 02:56

    Put 1 wing and 2 sauce in the zipper and knead.
    Flatten and bleed air, close mouth.
    Soak in the refrigerator for 2 hours.

  4. 4) じゃがいもの下処理をする 03:37

    じゃがいもを4等分に切り、芽を取る。
    じゃがいもを水に10分さらして、アクを抜く。
    水を捨ててラップをかけ、電子レンジ600Wで2分加熱する。

  5. 5) オーブンで焼く 04:32

    耐熱皿にクッキングシートを敷き、3の手羽元を並べてタレをかける。
    じゃがいもを手羽元の横に置き、200度のオーブンで15分焼く。
    手羽元を裏返して、230度のオーブンで10分焼く。

  6. 6) 盛り付ける 06:02

    おかずカップで手羽元の持ち手を包み、リボンを結ぶ。
    皿に盛りつけて、完成。

Point

・ By making holes in the wings, the taste can be easily absorbed.
・ Be careful not to hurt your hands when making holes in the wings.
・ The sauce is delicious even if you add grated ginger.
・ By adding honey to the sauce, the meat becomes tender.
・ Because potatoes are used together with the skin, wash them thoroughly.
・ Tie a ribbon to make it look like Christmas.

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