鶏肉のポン酢煮の作り方

 

ポン酢煮の調味料は水とポン酢のみ そこに生姜とねぎの風味で味わいに深みをプラスし 鶏肉の美味しさを引き立てるように仕上げます 作ったものを保存する場合は鶏肉を切らずに塊のまま煮汁に浸けて保存するとよいです そのほうが味が濃くなりすぎないので 粗熱が取れて冷めたら冷蔵庫に 作って3日ほど日持ちします ぜひお試しください 材料 2人分 鶏もも肉 1枚 300ｇ 長ねぎ 1本 生姜 20ｇほどAポン酢醤油 市販品 100mlA水 75ml レシピ詳細は白ごはん comでも紹介中 白ごはん comではおうちで作りやすい和食レシピが満載です

 

 

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breaking into my new sketchboo...

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thank you all for the sweet questions! and i hope i managed to answer them slightly hahaha

Yummy!

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