Ginger pork (ginger pork with minced pork) | Low-carb restaurant / Masa's recipe transcription
Low-carb restaurant / masa Time required : 15minutes
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鶏と卵の醤油煮｜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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Ingredients
- 鶏もも肉 : 2枚
- 卵 : 4個
- ショウガ : 1片
- （A）水 : 200ml
- （A）みりん : 100ml
- （A）醤油 : 100ml
- （A）砂糖 : 大さじ1
Time required
25minutes
Procedure
-
1)
材料を切る
01:14
鶏もも肉を半分に切る。
ショウガを、薄切りにする。 -
2)
ゆで卵を作る
02:49
Put water in a pan and bring to a boil, then add eggs.
Cover and boil for 8-9 minutes, then peel when finished. -
3)
煮汁を作る
05:22
Put (A) in a pan.
Bring to a boil over heat and remove the lye. -
4)
鶏もも肉と卵を煮る
06:49
Put chicken thigh skin down in 3 and add ginger.
Bring to a boil over medium to high heat.
When it boils, simmer on low heat for 5 minutes.
Add the boiled egg and bring to a boil again.
When the whole is hot, turn off the heat and preheat for 30 minutes. -
5)
仕上げる
10:37
ゆで卵を裏返して、煮汁につける。
適当な大きさに切り、皿に盛り付けて、完成。
Point
・ If you remove the fat and muscle from chicken thighs, it will be more delicious.
・ When you put an egg in a pot, it will not break if you use a ladle.
・ When peeling the egg shell, put it in a pan, cover it and shake it to make it easier to peel.
・ Use a thick pot as much as possible.
・ In a thick pot, lower the temperature over time to soak in the taste.
・ By preheating, the meat will be tender.
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