アイスクリーム（牛乳氷のラズベリーアイスクリーム）｜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 : 7minutes
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唐揚げ｜ こっタソの自由気ままに【Kottaso Recipe】さんのレシピ書き起こし
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Ingredients
- 鶏もも肉 : 1kg
- 創味シャンタン : 大さじ1
- Tube garlic : 大さじ1
- Tube ginger : 大さじ1/2
- 醤油 : 大さじ4
- みりん : 大さじ3
- 酒 : 大さじ3
- 塩 : 少々
- ブラックペッパー : 少々
- ごま油 : 大さじ1
- 卵 : 3個
- 片栗粉 : 大さじ5〜7
- 小麦粉 : 大さじ5〜7
- 花かつお節 : 適量
- 米油 : 適量
Time required
50minutes
Procedure
-
1)
Cut chicken thighs
01:15
Cut chicken thighs slightly larger than a bite size.
-
2)
Season chicken thighs
02:05
Add Somi shokuhin, tube garlic, tube ginger, soy sauce, sake, mirin, pepper, black pepper, and sesame oil, mix and leave for about 30 minutes.
-
3)
Rub the clothes
04:57
Add eggs and flour and knead well.
-
4)
鰹節を加える
06:26
鰹節を入れてさらによく揉み込む。
-
5)
揚げる
07:16
油を170度程度に温めたら、鶏もも肉を入れて3分揚げる。
-
6)
余熱で火を通す
09:30
取り出し、油を切ったら余熱で火を通す。
-
7)
仕上げる
10:30
再度油に入れて30秒ほど2度揚げして油を切ったら完成。
Point
・ Ordinary oil may be used.
・ Before frying chicken thighs, be sure to bring them to room temperature before frying.
・ By seasoning chicken thighs and letting them lie down, the taste will be easier to soak in.
・ By rubbing the batter into the chicken thigh, the batter will not come off easily.
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