White rice does not stop. "Boiled spicy stew with chicken thighs"
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White rice doesn't stop.
"Spicy stew simmered chicken thighs"
Chicken and tofu soaked in spicy soup are delicious 🤤
The richness of kimchi and the mellowness of miso are combined, and it is spicy that rice does not stop 🔥
The cooking process is simple, so it's perfect for busy days and warm days!
I like to eat it with rice soup 🌶
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\ White rice can't stop. Boiled spicy stew with chicken thighs /
Cooking time 15 minutes
< Ingredients for 2 people >
Chicken thigh... 1 piece
Kimchi... 100g
1 / 2 green onion
Firm tofu... 1 piece (130g)
[A]
Water... 300 ml
miso... tablespoon 1
Gochujang... 1 / 2 spoon spoon
Chicken soup base and soy sauce: 1 tsp each
How to make
1️⃣ chicken legs
Cut off the protruding skin of chicken thighs with the skin facing down. Remove excess muscle and remove white or yellow fat.
2️⃣ bake
Cut the chicken thigh into bite-sized pieces. Cut the green onions diagonally into 5mm widths.
3️⃣ fry
Heat sesame oil in a pan over medium heat and fry chicken thighs and kimchi. Fry for about 3 minutes and when the color of the meat changes, add [A] and mix well.
4️⃣ boil
When it comes to a boil, add the green onions and add the firm tofu while tearing it into a size that is easy to eat by hand. Cook over low medium heat for 6 minutes without a lid.
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I am very happy to follow 🌞🧡
I am posting a menu of 2 dishes packed with meat or fish and vegetables 🍳
Thank you for always watching
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このチゲ煮は、冷蔵庫にある身近な食材で手軽に作れるのが嬉しいポイントです。特に鶏もも肉は下処理をしっかり行うことで、余分な脂肪が抜けてヘルシーになりますし、味がよく染み込みます。 また、キムチと味噌、コチュジャンのバランスが絶妙で、旨辛スープが食欲をそそります。私はいつも長ねぎをたっぷり入れてアクセントをつけていますが、ねぎの甘みが辛さをまろやかにしてくれてやみつきに。 豆腐は木綿を使い、手でちぎって加えることでスープとよく絡み、食べ応えもアップ。余ったスープは翌日にご飯を入れてクッパ風にアレンジすると、違った美味しさが楽しめるのでおススメです。 最後に、ごま油で炒める工程が香ばしさを加え、忙しい中でも簡単に味の深みが出せます。寒い季節の体調管理にもぴったりの一品。ぜひ試してみてくださいね！
