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Chicken and vermicelli meat potatoes | Koh Kentetsu Kitchen [Cooking researcher Koh Kentetsu official channel]'s recipe transcription

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Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]

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Ingredients

Half chicken wings : 12
Mung bean vermicelli : 40g
Leek : One
Potatoes : 2 pieces
(A) Soy sauce : 2 tbsp and 1/2 to 1/3
(A) Sugar : 1 tablespoon
(A) Sake : 3 tbsp
(A) Garlic : 1 piece
(A) Ginger ginger : 1 piece
Sesame oil : 1 tablespoon
White sesame : 2 tsp

Time required

30minutes

Procedure

1) Season the chicken 00:56
Put all the chicken and (A) in a bowl, mix them, and let them sit for a while to let them blend in.
2) Preparation of materials 02:16
Soak the vermicelli in water for about 3 minutes and put it back.
Cut long onions diagonally 1 cm wide, and cut potatoes 1 cm wide.
3) Heat the material 03:58
Spread the oil in a frying pan and heat it, then bake the chicken side by side (while cutting the pickled sauce well) with the skin side down.
When the skin is browned, turn it over, add water, potatoes, and the rest of the pickled sauce and heat.
After boiling lightly, cover and simmer on low heat for about 10 minutes.
4) Finish 05:47
After 10 minutes, remove the lid, add green onions and vermicelli, and simmer on low medium heat for another 2-3 minutes.
5) Serve 06:41
When the whole is soaked in flavor, turn off the heat and serve in a bowl.

Point

・ A recipe for meat and potatoes made from chicken wings and vermicelli, which makes the rice delicious in a short time unstoppable.
・ Just by devising how to cut the ingredients, the taste will soak in in a short time and the finish will be delicious.
・ If you don't have chicken wings that have been cut in half in advance, you should use normal chicken wings in half.
・ If you slice the potatoes into round slices, the taste will be easily absorbed and it will blend well with the broth.