【混ぜて焼くだけ！】鶏むね肉で節約・簡単・ボリューム満点「こんがり長芋チキン」の作り方

nagaimo

🥗Healthier: zucchini

💰Cheaper: potatoes

Zucchini provides a similar texture and is lower in calories.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos offer a sweeter flavor.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine + sugar

These alternatives mimic the sweetness of mirin.

sake

🥗Healthier: rice vinegar

💰Cheaper: white wine

Rice vinegar can provide acidity similar to sake.

Use 100g of Chinese yam with the skin on. (If you are concerned about it, peel it off before use.)

Remove the beard from the yam.

Cut the yam into 5mm-1cm squares.

Remove the skin from 250g of chicken breast and cut it into 2 pieces.

Cut the chicken into 1 cm square pieces.

Cut the chicken skin into small pieces and use it (or omit it if you prefer).

Beat the chicken with a knife to make coarse minced meat.

Place the chicken in a mixing bowl.

Add 1 tablespoon of sake, 2 tablespoons of potato starch, 1 teaspoon of dashi stock, 1 teaspoon of soy sauce, and 1 teaspoon of sesame oil to the chicken.

Add 1 teaspoon of grated ginger and mix everything together, rubbing the seasoning into the chicken.

Add the chopped yam to the chicken mixture and mix well.

Heat vegetable oil in a frying pan over medium heat.

Scoop the combined ingredients with a spoon and arrange them in a flat circle in the pan.

Bake until the bottom is browned, then return it when cooked.

Cover with a lid and steam over medium-low heat for 2 and a half minutes.

When grilled marks are visible and the chicken is cooked through, serve it on a plate.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens