何万回と作ってきた【チキングラタン】素材の味を引き出すシンプルで頂点の作り方

何万回と作ってきた【チキングラタン】素材の味を引き出すシンプルで頂点の作り方

Salut, hi everyone
Today I’ll be making chicken gratin
That you may crave during the cold weather
It’s already winning by combining chicken and gratin
But
By making sure you are focusing on few points
It’ll be even more delicious
First, let’s clean up the chicken
You don’t necessarily have to do this step
But it’s more courteous by adding this extra step
Since they are cleaned up
We’ll be deciding into 6 to 8 equal pieces
But it depends on your preference
If you’d like to enjoy big bites of chicken
Cut them into bigger pieces
If you want eat more elegantly
You should cut them into 8 pieces
That’s just the general reference
And it’ll be tastier by adding mushrooms
You can just use regular mushrooms
But since I had leftover shiitake in the freezer
So I’m just adding that as well
You can switch up the ingredients depending on what you have at home
If you have mushrooms leftovers in the freezer
Or enoki or things like that
You can use any of them
One type of mushroom you want avoid using is
Poisonous mushrooms … excuse my joke
Let’s cut the onion into 1/4 size
You can slice the onions
But today, I want to chop them finely
And remove the presence of onions
If you want to enjoy the texture of onions
You can slice them thick
Just slice them up
This is everyone’s favourite gratin but
To my knowledge, the beginning of gratin is
From French
There’s a region called Dauphine region
And this dish was derived from their local cuisine
Ands it became popular
There are many different ways to arrange this dish
To be accurate, you’d want to cook this in oven
And add brown colour to it
That’s the basic of classic gratin
There are ones that has macaroni in it
And is called macaroni gratin
But I think that’s the general style
Add macaroni and chopped mushrooms
And mix them with béchamel sauce
Add them into the buttered pan
And cook them in the oven with cheese and bread crumbs
Today, I’ll be arranging that recipe
You can cook your macaroni in a pot
But today, I’m using the microwave
To save time
But I don’t think it changes much
All the ingredients have been cut and ready to cook
I’ll start cooking them
Starting with the surface of chicken
Make sure to cook them until brown and crispy
I personally like cooking them well done
It’ll be mixed with béchamel sauce later
And the taste will be nice and gentle
And to add some accent
Is the white wine’s sourness
Make sure to boil them down
And remove them from the heat
I won’t be using any umami ingredients today
So I want to take out all the good tastes from chicken
And add white wine for an accent
That way it’ll taste delicious and different
Right
Once onions have shrank
Add mushrooms
And remove the moisture from them
Imagine as if you are squeezing all the mushrooms water out
Sprinkle some flour
Make sure they are well mixed
To prevent them from crumping when I add the milk later
béchamel sauce can get crumped easily
That’s why it’s a little difficult to make
But once you mixed the flour all over
You’ll add the milk
In 5 separate tunes
Especially, at first, the milk will get stuck to flour a lot
So you’d think you want to add more milk
But make sure to be patient and add them little by little
After making the base
You can gradually increase the amount to add
It’s all about how patient you can be in the beginning
The onion, no, the flour will absorb the milk very quickly
Add the chicken and cooked macaroni back into the pan
Taste it
And add a little bit of white wine
And black pepper
Let’s taste it here
Good, good
Once béchamel sauce and all the other ingredients have mixed up well
Make sure the soup has
Gotten thick enough
But not too thick
It’s not good to have smooth béchamel sauce
Once they are nice and thick
Add them into the bowl and
Sprinkle some cheese
If you have parmesan
That would be the best to use
But you can use any store bought shredded cheese
Or any leftover cheese at home
If you happened to have some shredded cheese left
Please use them
Now cook this in 180° for 15 to 20 minutes
Now they are cooked
And I don’t need to dress them up
It looks tasty
The cheese is very cheesy
Right
Claps
This chicken gratin is amazing
There’s umami from chicken and mushrooms
And shiitake
I can really taste all that umami
And once the cheese is mixed
The gratin will have more rich taste to it
I get so happy when I get chicken in a bite
Since we seasoned the chicken with a little bit of white wine
This extra step is very important
By adding the sourness from white wine
From more than enough
The chicken and the sauce will not have
Annoying taste to it
That was it for chicken gratin
Please give it a try
I’ll see you in the next video
A bientôt

寒くなってきたら食べたいグラタン。シンプルながらも素材の味を引き出すことで、旨味調味料を使わずに、最高に美味しくしちゃいます。良かったら参考にしてみて下さい。

●材料(約2人前)
鶏もも肉　　　　 1枚
椎茸　　　　　　 ２個
マッシュルーム　　５個
玉ねぎ　　　 　 　 1/4個
ニンニク　 　　　1かけ
バター・白ワイン　適量

マカロニ　　 60g
シュレッドチーズ・黒胡椒
＜ベシャメルソース＞
小麦粉　 30g
バター 30g
牛乳 　400ml

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