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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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Number of Videos
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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. 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. 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. 3) Fry chicken 03:15

    Heat a frying pan to melt the butter and fry the chicken from the skin.

  4. 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. 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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