Carpaccio (new potato and sashimi carpaccio) | Kenmasu Cooking's recipe transcription
Cooking Time required : 40minutes
#Meat dish
#Fried food
#Side dishes
#Rice companion
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唐揚げ｜はるあんさんのレシピ書き起こし
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Ingredients
- Chicken thigh : 1 sheet
- (A) Grated garlic : 小さじ1
- (A) Grated ginger : 小さじ1
- (A) Soy sauce : 大さじ1
- (A) Sake : 小さじ1
- 薄力粉 : 大さじ2
- 片栗粉 : 2 tablespoons
- 揚げ油 : 適量
Time required
30minutes
Procedure
-
1)
Cut chicken
00:48
Remove the chicken thigh streaks and excess fat and cut into large pieces.
-
2)
Knead the seasoning into the chicken
02:26
Put chicken thigh and (A) in a bowl and knead.
-
3)
Heat the chicken
04:21
Put frying oil in a pan, heat and heat to 180 ° C.
Heat chicken thighs in a 600w microwave for 30 seconds. Knead the sauce and heat again for 30 seconds. -
4)
Fry chicken
07:09
Sprinkle chicken thighs with flour and potato starch, put in oil and fry for 1 minute.
Drain the oil, leave it for 2 minutes, put it in the oil again and fry for 1 minute to complete.
Point
・ Cut chicken thighs using the break as a guide.
・ The recommended ratio of garlic and ginger is 1: 1.
・ For garlic and ginger, commercially available tubes may be used.
・ Use new frying oil.
・ The ratio of cake flour to potato starch is recommended to be 1: 1.
・ If there is not enough flour, increase the amount of potato starch.
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