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鶏塩鍋|だれウマ【料理研究家】さんのレシピ書き起こし

チャンネル登録者数
66.2万人
再生回数
6,420.9万回
動画数
392本

材料

  • 鶏もも肉 : 1枚
  • 白菜 : 250g
  • 長ネギ : 1 (chopped white part)
  • えのき : 1/2個
  • ごぼう : 1/3本
  • 絹ごし豆腐 : 150g
  • にんにく : 2片
  • 酒 : 50cc
  • 水 : 500cc
  • 柚子胡椒 : 4cm
  • 鶏ガラスープの素 : 大さじ1と1/2
  • Sesame oil (for green onion sesame oil) : 大さじ2
  • 白だし : 大さじ2
  • Potato starch (for chicken thigh seasoning) : 大さじ1と1/2
  • 塩(鶏もも肉下味用) : 適量

所要時間

45分

手順

  1. 1) Cut Chinese cabbage 02:15

    Cut Chinese cabbage into pieces that are easy to eat.

  2. 2) Cut enoki mushrooms 02:35

    Cut off the enoki mushrooms and loosen them. Cut the blue part of the green onion diagonally.

  3. 3) Cut burdock 03:11

    Cut the burdock root and soak it in water to remove the lye.

  4. 4) 絹ごし豆腐を切る 03:56

    絹ごし豆腐を食べやすい大きさに切る。

  5. 5) にんにくを切る 04:18

    にんにくを潰して粗みじん切りする。

  6. 6) 白ネギを切る 04:38

    白ネギをみじん切りする。

  7. 7) 片栗粉を揉み込む 04:58

    鶏もも肉を食べやすい大きさに切り、塩、片栗粉をまぶして揉み込む。

  8. 8) ネギごま油を作る 06:06

    フライパンににんにく、白ネギ、ごま油を入れて弱火で炒める。

  9. 9) スープを作る 08:02

    鍋に炒めたネギごま油、水、酒、鶏ガラスープの素、白だし、柚子胡椒を入れて混ぜ合わせる。

  10. 10) 仕上げる 08:37

    具材を全て入れて蓋をして10分ほど煮込んで完成。

Point

・ If you are not good at white soup, you can use mentsuyu (three times concentrated) instead.
・ Add yuzu pepper as you like.
・ Use your favorite mushrooms.
・ When using burdock with soil, wash it with water in advance.
・ Sprinkle potato starch on chicken thighs to make it moist and tender.


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