Chinese Food, Herbs (Yakumi), Poultry/Chicken, Recipe, Soup/Juice, Taiwan, Yakuzen Cooking
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Taiwanese Chicken_ 超簡単!台湾風チキン煮込み

Recently…it seems I’ve been posting a lot of Chinese foods and chicken.

Yes, it’s coincidental…

This is a super easy recipe from one of my favorite reader with super recipes on Taiwanese / Chinese Food.

As already said….it’s super easy.

It’s like an all in one recipe but extremely tasty.

これは台湾料理の読者の方のレシピ。

超簡単、、まさに超簡単なレシピです。材料を揃えて煮るだけ。これからは寒い季節。手軽に美味しく煮るだけ。時々、、助かります。

 

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Taiwanese Chicken Recipe 『骨付きチキンの炊き込み』

  • 2 Chicken Thighs with bone
  • 5 slices of ginger
  • 1 Green Leaks (Tie the leaks with cooking strings)
  • 1 Dried Chili
  • 80cc Dark Soy Sauce
  • 300cc Water
  • 2 Tablespoons Rice Wine
  • 2 Tablespoons Sugar

 

Spice Bag –

  • 1 Cinnamon Stick
  • 2 Star Anise
  • 1/2 Tablespoon (Chinese) Blue Pepper
  • 1/2 Tablespoon Japanese Pepper
  • 4-5 Cloves

 

  1. (Spice bag) Place all the ingredients into the spice bag (tea bag).
  2. (Leaks) Tie the leaks with a kitchen string so it will not disintegrate during the process of slow cooking.
  3. Using a heavy pot, place the ginger, leaks, dried chili (remove the seeds), soy sauce, water, rice wine and sugar and spice bag into the cooker.
  4. Cook the meat for about 60-90 minutes in low heat. Leave the pot to cool and reheat so the chicken will well integrate with soaked in the sauce.
  5. The meat is now slow cooked within the sauce and herbs, ready to be served.
  6. You can also transfer the sauce into a cooking pan and heat over low heat until the sauce becomes thick and dense, well appropriate to be used for the thick sauce.

 

Taiwanese Chicken Recipe 『骨付きチキンの炊き込み』

  • 骨付きチキン・・・・2枚
  • 生姜・・・・・・・・5スライス
  • 鷹の爪・・・・・・1本
  • 青ネギ・・・・・・1本

(スパイスバックにいれます)五香粉の代用

  • シナモンステック・・・・1本
  • 八角・・・・・・・・・・2個
  • 花椒・・・・・・・・・・大匙1/2
  • 山椒・・・・・・・・・・大匙1/2
  • クローブ・・・・・・・・4~5個

(煮込み用の水分)

  • 濃口醤油・・・・・・・・・・80cc
  • 砂糖・・・・・・・・・・・・大匙3
  • 酒・・・・・・・・・・・・・大匙2
  • 水・・・・・・・・・・・・・300cc
  1. バラバラになりそうなスパイスはスパイスバックにいれます。
  2. チキン、生姜、スパイス、青ネギ(タコ糸で縛りました)、醤油、砂糖、酒、水をいれて、レクルーゼなどのホウロウ鍋で60〜90分ゆっくりとコトコト煮ます。
  3. 一端火を止め、冷まします。食べる前に再度火をいれることにより肉とソースが馴染み美味しくいただけます。
  4. 残ったタレは取り出し、お鍋で更に煮つめてソースとして使うと美味しい。

 

 

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