クリーム煮嫌いだった男が大好物になった非常識なレシピ【鶏の和風クリーム煮】

クリーム煮嫌いだった男が大好物になった非常識なレシピ【鶏の和風クリーム煮】

I have one confession to make. I haven’t always liked milk very much. So I never liked creamed milk very much, but After making it this way, I changed my mind, and I love it, so Today I’m going to show you a different way to make a cream stew.

So the ingredient we’re going to use today is this guy. First, let’s chop up some mushrooms. This time we’ll use shimeji mushrooms and shiitake mushrooms. You can use any mushrooms you like. If you want to make it western style, use mushrooms.

If you add several kinds of mushrooms, the aroma becomes more complex and tasty. First, cut off the hard stony parts of the shiitake mushrooms The shaft is pulled out by hand Then chop the shiitake mushrooms into pieces thick enough to retain their texture The shaft is also chopped and used Then shimeji

Shimeji mushrooms are cut off at the stony part and disjointed Onions. Half used this time Onions cut into small pieces. Finally, the chicken. Last to handle the meat, as it makes a mess on the cutting board. Cut thighs into even sized pieces.

Too small and they tend to be overcooked and tough. If too large, it is difficult to eat in one bite Just cut them into pieces about the size you’d make fried chicken Then sprinkle about 1% of the weight with salt And pepper Well kneaded and seasoned

Once seasoned, coat with flour This way, the meat stays moist and the meat will be less likely to lose moisture when cooked, and will be moist and juicy. Also, when browning. the savory aroma is more likely to remain. That’s it for the preparation. Once the pan is heated, the chicken thighs are browned

When putting the meat in, put the skin down. The meat cooks more slowly and is less likely to become tough. When you put the meat in, don’t move it for a while Starts to brown the meat No need to cook it completely as it will be stewed later anyway

If it’s lightly browned, like this, it’s OK Once the back side is sap browned, remove the meat Then you just leave it. Fry onions and mushrooms in the oil from the chicken 0:03:43.379,0:03:46.400 1% salt (to season, and also because osmotic pressure makes it easier to lose water) Fries quickly

When the onions are softened and the mushrooms have lost their water content, it’s OK. Then 20g of butter is added And 2 tablespoons of flour After adding the flour Toss it all together to avoid lumps

This will be the base of the white sauce. When all the flour is incorporated, add 300 cc of milk You can use cream if you want. Milk is cheaper. Plus 300 cc of water Once the water is added, scrape off any sticky residue from the pot while bringing to a boil

Then seasoning. I’m going to put it in here. Amazing kelp. It’s okay. It fits. Plus 2 tablespoons mirin 2 tablespoons light soy sauce The seasoning is quite Japanese, but it’s okay. It’s okay. It fits. And put the meat back in that I took out earlier

Once the ingredients are in, bring to a simmer and reduce the heat to low. and let it simmer for 20 minutes I want to simmer it down so I don’t have to cover it After simmering, the water is cooked off, the flavor is concentrated, and the mixture thickens nicely.

Once this happens, the kelp can be taken out now Now we’ll taste it here, and then we can lightly season it with salt. All right. Finish with black pepper when you put it in the bowl Sprinkle parsley on top and it’s done! Stewed chicken with Japanese cream

This sauce is really good! Cream base. Kombu dashi (kelp soup stock) Soy sauce, mirin, Japanese seasoning Strangely, this seasoning fits well It is familiar to Japanese people A taste with a sense of security The power of harmony is great.

Just because it is Western cuisine does not mean it has to be faithful. Cooking is free. If, like me, you hated creamed stew, it’s worth a try. By the way, if you wanted to make it western style. It’s the same up to the process of making the white sauce.

Just cook it in a little white wine and bouillon. The chicken, coated in flour, is The savory flavor is still there. The meat is tender and fresh even after cooking Multiple mushrooms aromatic A dish with a high degree of perfection This sauce. It’s so good you’ll want to lick the plate.

I hope you enjoy every last bit of it, spread it on bread and eat it. I think I’ll use the leftover sauce this time and make some cream pasta. Too good. I’d say I made this dish just to eat this. I don’t think that’s an exaggeration. Thank you for the food

【材料】(1〜2人前)
鶏もも肉　1枚（300g)
しいたけ　1パック
しめじ　1パック
玉ねぎ　1/2個
牛乳 300cc
水 300cc
昆布 5cm角
小麦粉　大さじ2
バター 20g
薄口醤油 大さじ2
みりん 大さじ2

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