Autumn side dish! "Stir-fried chicken thighs and root vegetables with sweet vinegar"
👩🏻🍳
@ ffam _ bangohan ← Click here for other recipes
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It's like a department store basement 🤤
[Stir-fried chicken thighs and root vegetables with sweet vinegar]
Sweet and sour stir-fried chicken thighs and root vegetables ✨
The sweet and sour sauce is firmly entwined with the texture of lotus root and sweet potato, it tastes like a department store basement side dish 🥹
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\ It's like a department store basement side dish! "Stir-fried chicken thighs and root vegetables with sweet vinegar" /
Cooking time 15 minutes
< Ingredients for 2 people >
Chicken thigh... 1 piece
Salt and pepper... a little
Sweet potato... 100g
Lotus root... 150 g
2 tablespoons of potato starch
Salad oil... 2 tablespoons
[A]
Sugar and soy sauce... 2 tablespoons each
Vinegar... 1 tablespoon
How to make
1️⃣ chicken legs
Place the chicken thighs with the skin side down and cut off the protruding skin. Remove excess streaks and yellowish fat lumps. Wipe off the water on the surface by pressing with kitchen paper.
2️⃣.
Cut chicken into 3cm pieces, sprinkle with salt and pepper, and sprinkle with potato starch. Wash sweet potatoes well and cut into 7mm wide pieces with the skin. Peel lotus root and cut into 7mm wide pieces. Soak both in water.
3️⃣ bake
Heat vegetable oil in a frying pan over medium heat and bake the chicken from the skin. After baking for 3 minutes, return and bake for another 3 minutes. Drain the sweet potatoes and lotus root and sprinkle with potato starch. Take out the chicken thighs once and bake in the same way.
4️⃣ sauce
Return the chicken thighs and reduce the heat to slightly lower the temperature of the frying pan. Add [A] and mix.
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Today's menu
① Stir-fried chicken thighs and root vegetables with sweet vinegar
② King oyster mushrooms with soy sauce
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I am very happy to follow 🌞🧡
👉🏻 _ bangohan
I am posting a menu of 2 dishes packed with meat or fish and vegetables 🍳
Thank you for always watching
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Recipe for dinner Japanese food recipe The saving... Autumn Food Recipe
秋はおいしい根菜類が豊富に出回る季節。特にれんこんやさつまいもは、秋の温かみのある味わいを感じられる食材として人気ですよね。今回の鶏もも肉と根菜の甘酢炒めは、甘酢ダレが根菜のホクホク感と鶏肉のジューシーさを引き立てて、家庭でもデパ地下お惣菜のような一皿が楽しめます。 私はこのレシピを何度も作っていて、根菜を切る厚みや火の通し加減に工夫しています。れんこんとさつまいもは7mm厚がおすすめで、水にさらすことで余分なでんぷんを抜きつつ、ホクホクとした食感を残せます。また、鶏もも肉は皮目をしっかり焼くことで香ばしさが増し、甘酢ダレとの相性が抜群です。 甘酢ダレは砂糖、醤油、酢がバランスよくミックスされていて、甘みと酸味がしっかり感じられる味付け。作り置きもでき、冷めてもおいしいのでお弁当のおかずとしても重宝します。特に秋の行楽シーズンの持ち寄りにもぴったりです。 また、余った根菜 類はさっと蒸したり、シンプルに塩炒めにして副菜にするのもおすすめ。食感や味の違う秋の食材を組み合わせることで、満足感のある献立になります。 私自身、忙しい平日でも15分で作れるのは嬉しいポイント。甘酸っぱい味付けは子どもから大人まで好まれるので、家族の食卓が華やぎます。ぜひ旬の秋食材を存分に活かしたこの甘酢炒めで、季節の味を楽しんでみてください。
