Crispy Chicken Lunch Plate| MASA's Cooking скачать в хорошем качестве

Crispy Chicken Lunch Plate| MASA's Cooking

Appetizer: Shimeji sautéed with onion Preparation (1) Tear apart 100g of shimeji (2) Cut 3 thick slices of onion (against the grain) Method Step 1: 1 tsp of olive oil, pan-fry shimeji over medium heat until golden brown Step 2: Salt and pepper to taste, take them out Step 3: Some olive oil, pan-fry the onion slices until golden brown Step 4: Salt & pepper to taste, take them out, cut into semicircle and mix it with shimeji Step 5: Add 10 cherry tomatoes and 1 tsp of honey Step 6: Some salt & pepper, 1/2 tsp of soy sauce, 2 tsp of rice vinegar, and some shredded cilantro Garlic rice Preparation (1) Rinse 150g of rice (long grain), soak in water for 30 minutes (2) Cut 1/2 of chili pepper into small rings (3) 30 minutes later, drain water of rice (4) Prepare 6 cloves of garlic Method Step 1: Add 1 tsp of olive oil, deep fry garlic over medium heat until golden brown Step 2: Add 2 bay leaves, chili pepper and rice Step 3: Add 150cc of chicken stock, 1/2 tsp of salt and bring to a simmer Step 4: Cover the lid, put to low heat and cook for 8 minutes Step 5: 8 minutes later, put to medium high heat and cook for 1 minute Step 6: Shut off the stove and let it sit for at least 8 minutes Crispy Chicken Preparation (1) 1 chicken thigh, adjust the thickness and cut tendons (2) Season the chicken thigh with salt (2 sides) (3) Chop 1/4 of onion into small dices (4) Crush 1 tsp of peppercorn Method Step 1: 1/2 tsp of oil, put in chicken thigh (skin down) Step 2: Press the chicken gently to create crispy chicken skin, take out the chicken first Step 3: Pan fry onion with remaining oil, add black pepper and fry until light golden brown Step 4: 50 cc of white wine Step 5: 2 tbsp of mirin Step 6: 50cc of heavy cream and finally season the sauce with some salt Step 7: Cut the chicken thigh into bite size Plating