唐揚げ&素揚げでボリューム満点「揚げなすと鶏肉のおろし寄せ」

#Food I can’t say it’s pale anymore !? Eggplant x chicken and a perfect side dish


Butter joy flavor that is easy for children to eat

table of contents

  • Deep-fried eggplant and grated chicken
  • Steamed eggplant and sasami flavor
  • Stir-fried eggplant and chicken with butter

Seasonal eggplant that goes perfectly with any kind of meat. It is also recommended to combine light chicken.

“Eggplant recipe that can be used for a summer” This time, a side dish of eggplant and chicken. Let’s add a satisfying taste by fried or seasoned with sharpness.

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Deep-fried eggplant and grated chicken

With the addition of fried chicken, the volume is perfect.

Deep-fried and fried chicken with full volume

[Materials for 4 people]* 332kcal for 1 person
・ Eggplant … 4 pieces
・ Chicken thigh … 1 piece (250g) (salty sauce, sesame oil … 1 tablespoon each 1 / grated garlic … 1 piece / salt, pepper … a little each)
・ Green beans … 12
・ Grated radish … 10 cm
・ Mentsuyu (3 times concentrated) … 1/4 cup
・ Small pieces of red pepper … 1 bottle
·flour
·oil

[How to make]
1. Make a cut around the calyx of the eggplant, remove the calyx, and cut it in half vertically with the calyx. Make fine cuts diagonally on the lenticel and cut in half diagonally.
2. Cut chicken thighs into bite-sized pieces and mix well with salty sauce, sesame oil, garlic, salt and pepper.
3. Heat the frying oil to 175-180 ° C in a pan, add eggplant, fry for 3-4 minutes until slightly colored, and drain the oil. Add green beans and fry quickly, then drain the oil.
4. Lightly drain the chicken, sprinkle it with flour, put it in oil and fry it until it is cooked.
5. Put mentsuyu, 1 cup of water and red pepper in a pan and boil. Add fried eggplant, chicken and green beans and simmer quickly. Add grated radish lightly and drain and turn off the heat immediately.
(Yoshiko Fujino’s recipe)

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