Baba Rice <Robert> Baba's Kitchen Time required : 11minutes
塩唐揚げ|ちびかばクッキング Chibikaba Cookingさんのレシピ書き起こし
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Ingredients
- 鶏もも肉 : 1.2kg
- おろしにんにく : 大さじ1
- 生姜の搾り汁 : 大さじ1
- 卵 : 1個
- 酒 : 大さじ2
- 砂糖 : 小さじ1
- 塩 : 大さじ1
- 白だし(8倍濃縮タイプ) : 大さじ1
- 白胡椒 : 適量
- 鶏ガラスープの素 : 大さじ1
- 片栗粉 : 大さじ12
- 小麦粉 : 大さじ3
- 揚げ油 : 適量
Time required
50minutes
Procedure
-
1)
Mix seasonings
00:16
Add chicken thighs, sake, sugar, salt, white pepper, white pepper, grated garlic, ginger juice, chicken glass soup stock, eggs, potato starch, and wheat flour and knead well.
-
2)
Fry
02:30
Put the oil in a frying pan and heat it to 180 degrees, then add the chicken thighs and fry.
-
3)
Cook the whole
03:15
After about a minute, fry the whole thing by turning it over or lifting it with chopsticks so that it is exposed to the air.
-
4)
仕上げる
04:07
After draining the oil, serve it on a plate and finish.
Point
・ Put the oil in a frying pan to a height of about 4 cm.
・ By lifting chicken thighs with chopsticks and frying them so that they are exposed to the air, the batter becomes chewy and delicious.
・ For garlic and ginger, tubes may be used.
・ Use your favorite pepper.
・ If you want to keep it, put it in a storage container and eat it in the refrigerator for 7 days and in the freezer for 1 month.
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