レシピ
鶏手羽元の香酢煮
- 調理時間
- 30分
- 摂取カロリー
- 256kcal
- 食塩相当量
- 1.8g
キーワード
レシピ手順
- 手羽元は熱湯で2~3分ゆでる。
- チンゲンサイはさっとゆでて食べやすい大きさに切る。しょうがは薄切りにする。
- 鍋に1・Aを入れ、煮汁が1/4くらいになるまで弱火で煮る。
- 器に3・チンゲンサイを盛り付ける。
ワンポイント
・唐辛子の量は、お好みで加減をしてください。
・山西老陳酢でも美味しく出来上がります。
・山西老陳酢でも美味しく出来上がります。
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