kattyanneru Time required : 25minutes
豆乳きのこシチュー|料理研究家リュウジのバズレシピさんのレシピ書き起こし
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Ingredients
- Chicken thigh : 300g
- エリンギ : 100g
- しめじ : 100g
- 舞茸 : 100g
- 玉ねぎ : 1/2個
- 塩胡椒 : 適量
- 薄力粉 : 大さじ1と1/2
- バター : 20g
- 無調整豆乳 : 500cc
- コンソメ : 小さじ4
- 黒胡椒 : 適量
- パセリ : 適量
Time required
40minutes
Procedure
-
1)
Prepare onions and shimeji mushrooms
01:56
Slice the onion to a width of 0.5 mm.
Cut off the shimeji mushrooms and loosen them into small bunches. -
2)
Prepare shimeji mushrooms for chicken
02:09
Cut the trumpet mushrooms into round slices and the umbrella into thick slices.
Cut chicken into small bite-sized pieces and sprinkle with salt and pepper and cake flour. -
3)
Fry chicken
03:15
Heat a frying pan to melt the butter and fry the chicken from the skin.
-
4)
玉ねぎときのこ類を炒める
03:46
鶏肉に焼き色が付いたら玉ねぎを加え、炒める。
しめじ、エリンギ、舞茸を加え、炒め合わせる。 -
5)
仕上げる
05:07
全体が炒まったら豆乳とコンソメを加え、強火で煮る。
とろみが出たら皿に盛り、黒胡椒とパセリをかけたら完成。
Point
・ You may use chicken steak.
・ Mushrooms can be changed to your liking.
・ If you are not good at chicken muscle, remove it.
・ If you want to make it lighter, reduce the amount of consomme.
・ Cooking with soy milk is recommended because it does not thicken when cooked with milk.
・ If you like, you can add grated cheese or Tabasco.
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