【鶏肉かぼちゃの肉じゃが風】Chicken and Pumpkin./お砂糖なし

【鶏肉かぼちゃの肉じゃが風】Chicken and Pumpkin./お砂糖なし

Boiled chicken and squash. Hello everyone! This is Misuzu. Today I would like to introduce Nikujaga made from chicken. Pumpkin, which has a sweet texture, is a substitute for sugar. Nikujaga is a tender chicken with a gentle taste. Please enjoy it till the end. This channel has a recipe without sugar mirin. I would be grateful if you could subscribe to the channel and give it a high rating. Here are three of the past videos about the arrangement of materials. Chicken squash with garlic added. Sweet potato chicken potatoes that use sweet potatoes instead of squash. Pumpkin and pork nikujaga using pork instead of chicken. I’ll put a link in the summary section. Enjoy sugar-free meat potatoes with whatever you like. Today’s flow 3 steps. First, prepare the materials. Sprinkle salt on the chicken and cut the chicken and pumpkin. Then boil the chicken. First, cook only the chicken. Finally add the pumpkin. Pumpkin is cooked in 7 to 8 minutes, so add it in the middle and simmer until soft. It is a simple simmered dish that is made with one pot and is non-oil. The chicken skin is removed to make it lighter. as you like. Here are the nutrients this time. This will be 1/2 the amount of nutrients in the recipe. I will write a detailed recipe on my blog. I would be grateful if you could see that as well. I’ll put a link in the summary column. Click here for materials. Add 15-30 ml of sugar to sweeten. We use 450g of chicken with the skin peeled. You don’t need kelp. Let’s explain how to make it. First, sprinkle salt on the chicken. Two chicken thighs weigh about 600 grams. Knead the salt all over. This time I will remove the skin here. This is your choice. This step is not necessary if you are cooking with the skin on. If you have time, sprinkle some salt and let it sit for a while. After leaving it for about an hour, the salt will blend into the chicken. If you wrap it in a thick paper towel like this, the paper will absorb the water from the chicken and you will feel tight. This time, leave it at room temperature for 1 hour. Let’s cut it so that it is easy to eat. Remove the yellow fat part. Cut the rest to the size you like. Let’s cut the pumpkin too. I use 1/4 pumpkin and about 400 grams. Cut it to make it easier to eat. Peel the skin a little to improve the taste. This time I will use it as it is. First, simmer only chicken. Add soup stock, sake, and soy sauce to a thick pot. Put the chicken so that it does not overlap as much as possible. The pot used this time is 22 cm of staub pot. If so, tear off the kelp and add it. Cover and heat. Reduce to medium heat. When the steam rises, reduce the heat to low. First, simmer for about 3 minutes. Open the lid once. Add pumpkin under the skin. If the pumpkin is soaked in the broth, it will be easier for the pumpkin to cook. Cover again and simmer for the remaining 7 minutes. When it’s time, turn off the heat and let it steam for 10 minutes. Open the lid. If the pumpkin is soft, it’s done. Look at the taste and add salt or soy sauce if it’s not enough. Let’s put it in a bowl. The taste becomes familiar as it cools. It’s better to leave it for a while than to make it fresh. The sweet pumpkin with a chewy texture sucks the flavor of chicken and is very delicious. Please try . Thank you for watching until the end. Today, I introduced a strange meat potato using chicken and pumpkin. A sweet pumpkin with a chewy texture can be used as a substitute for sugar. It is a slightly sweet simmered dish. I will write a detailed recipe on my blog. I would be grateful if you could see this as well. If you want to try it, please subscribe to the rating button and channel. Please spend a wonderful day after this. See you in the next video. It was Misuzu. Thank you for watching. This channel has recipes without sugar mirin. I would be grateful if you could subscribe to the channel and give it a high rating. See the blog for detailed recipes. I also do Twitter, Instagram, TikTok and so on. I would be grateful if you could come and see that too. See you in the next video.

【鶏肉かぼちゃの肉じゃが風】Chicken and Pumpkin./お砂糖なし

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こんにちは！みすずです
今日は鶏肉とかぼちゃで作る変わり肉じゃがです。
お砂糖みりんなし
かぼちゃでほんのり甘い煮物です
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▶︎詳しいレシピはブログへ
https://www.misublog.com/entry/kabocya_chickenn
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【目次】
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0:00 オープニング
0:34 材料アレンジ
0:57 今日の流れ
1:25 栄養素について
1:44 材料について
2:04 材料の準備
3:14 鶏肉を煮込みます
3:48 かぼちゃを加えます
4:21 器に盛ります
4:39 最後に
5:16 エンディング
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[こちらもどうぞ]
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▶︎ニンニク入りの鶏かぼちゃ

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▶︎さつまいもで鶏肉じゃが

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▶︎豚肉とかぼちゃの肉じゃが風

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[使用道具]
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☆鍋:staubココットラウンド22cm
☆器:アラビア パラティッシ17cmボウル
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【関連動画】
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【今すぐ食べたい！】クラシルで人気のかぼちゃレシピ 3選｜クラシル

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ルーを使わずこのうまさ！【爆速豆乳パンプキンシチュー】

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【SNS】
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★Blog
⁡ https://www.misublog.com
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★TikTok @misumisu0722
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★Instagram @misumisu0722
⁡https://www.instagram.com/misumisu0722/
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★Twitter @misumisu0722
⁡https://twitter.com/misumisu0722

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𖧷イラスト素材:ガーリー素材さま/フリーペンシルさま
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#鶏かぼちゃ #肉じゃが #かぼちゃレシピ