夏の究極麻婆茄子！中華の鉄人陳建一の赤坂四川飯店 総料理長が公開｜ミンチの代わりにササミ使用！【ヘルシー】【食べ応え】【ご飯に合う】

夏の究極麻婆茄子！中華の鉄人陳建一の赤坂四川飯店 総料理長が公開｜ミンチの代わりにササミ使用！【ヘルシー】【食べ応え】【ご飯に合う】

…do a roll-cut… …starch dissolved in water… …making Mapo eggplants… Hello everyone. I’m Suzuki, the head chef at Sichuan Restaurant. Today, I would like to make spicy stir-fried eggplants, or in short, Mapo eggplant. Normally, we use ground meat for the Mapo eggplant, but today we’ll be using chicken breast strips to make it. Today, we have 2 large eggplants. First, cut off the head of it. Here, you see the thorns at the head, right? You can use the eggplant until the very top of it, so make sure to peel it off before you cut off. Now let’s peel the eggplant. You only need to peel in one, two, and three lines. You could just peel it all over, but that will cause it to fall apart when cooking. So leave the skin unpeeled in some places. Now, chop this up into bite-sized chunks. Do a roll-cut like this, can you see it? Keep the angle of the knife and cut it straight down. Then just roll only the eggplant, and you can cut it in equal size. Today, we’re using chicken breast strips. You can just shave it diagonally. Lay down the knife and shave it into thin strips. After that, we’ll season the chicken. First, with very little salt. And some pepper on it. Once it’s seasoned with salt and pepper, we’ll coat them with potato starch dissolved in water. You’ll see the chicken absorbs the starch as you add and mix it like this. And that’s just the right amount. It has absorbed all the starch, and it’s only lightly coated. This will turn into a silky smooth surface and goes very well with eggplants. Next, we’ll also coat the eggplants lightly with potato starch. The starch here is to help the sauce stick to them when tossing with the sauce. So you only need to coat them lightly. Just like that. Many people don’t really seem to like deep-frying things at home with a lot of oil, but it’s very important for eggplants to deep-fry in oil. They just go so well with it. So today, we’ll be frying them to make the surface crispy. It can get really greasy if you don’t watch out for the temperature, but as long as you keep it at the right temperature, you can fry the eggplants with a delicious melting texture inside. So let’s do it. The temperature is pretty high at around 180°C. About where it makes this sizzling sound. Raise the temperature to about this level. It’s quite a high temperature, so if you’re afraid of it, you can use some sort of mesh skimmer to put them in. Eggplants turn green in the beginning when you start frying, and this will turn into a nice brown color as it gets fried. Some people use water to remove the lye after cutting the eggplant. But this time, we’re deep-frying them for making Mapo eggplants, so the water will splash out, and it’s dangerous. You don’t need to soak them in water. This is the sound when it’s perfectly fried. Not sure if you can hear it… This fluffy sound. Hear it? When they make this fluffy sound, you can tell that that they’re perfectly fried. Grease the pan with about 2 tbsp of oil. Usually, you would heat this up before cooking, but because chicken and potato starch cook quickly, we’re not going to heat it at all. You can see that it hasn’t even been turned on yet. So just arrange the chicken on the pan like this. After you arranged it, you can finally turn it on. About medium meat should be all right. Turn them over as they get white. Don’t forget to spread it out at that moment. That should be enough. Both sides are now white. They’re not fully cooked, of course. We’ll be cooking it with the sauce later. So now, stop the heat, and let’s add the seasonings. First, with garlic. Garlic (2/3 tbsp), ginger (1 tbsp), doubanjiang (chili bean paste, 1 tbsp), and tianmianjiang (sweet bean paste, 1.5 tbsp). And fry them to release the flavor. You don’t have to turn the heat up that high. Let it release the flavor over low heat. Now let’s mix it with the chicken. Mix the sauce with the chicken once the flavor is released. Here, add the chicken soup (250cc). Add the chicken soup… and the eggplants we just fried earlier. Separate the chicken so that it doesn’t stick together. Let the eggplants absorb the taste by mixing them with the sauce. 30 to 40 seconds should be enough. Now let’s add other seasonings. Xiaoxinjiu (Chinese rice wine, 1 tsp), soy sauce (2 tbsp), sugar (2 tsp), and a little pepper. Let’s have a taste. Nice. But I want some more sugar. Let’s add a bit. And it became even tastier. Add chopped scallions. You can just chop them roughly. And add the starch dissolved in water. When adding the starch, make sure to stop the heat or lower it to a very minimum, and add it in several potions. Stop the heat, add and mix, and turn the heat on again. Check the thickness of the sauce. The starch that we first applied to the eggplants also serves to thicken up the sauce at this point. So be careful not to add too much for the second time. Once it has thickened up, turn the heat up to high and finish it by cooking the potato starch. Make sure to cook it well for finishing. Lastly, add the greasing oil to give it extra grease and make it look tastier. Now it’s done. Stop the heat, and add the vinegar at the very end. Adding vinegar will make it taste less heavy and milden the spiciness. Don’t forget to add this vinegar at the end. And now it’s ready. [Serve it on a plate.] Okay. It’s ready to eat. Here, the spicy stir-fried eggplants with chicken breast fillets are ready to eat! It definitely goes well with rice, but it’s also great with noodles, so please try making it.

ミンチの代わりに鶏ササミを使ったヘルシーだけど食べ応えがある「麻婆茄子」
四川飯店総料理長から学ぶ、この夏絶対に試したい一品です！

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今回は、四川飯店・スーツァンレストラン陳・陳建一麻婆豆腐店などの本格中華店を全国に展開する、四川飯店グループの総料理長、鈴木シェフから、ご飯にピッタリな「茄子のスパイシー炒め（麻婆茄子）」を紹介して頂きました。

★POINT
0:41＊味は染み込み、煮崩れしにくい下処理
4:35＊カリっと揚げるナスの揚げ方
5:57＊失敗しないささみの焼き方とソース

■分量（5～6人前）
茄子 300g
片栗粉 大さじ2～3
揚げ油 適量
鶏ささみ 2本分
塩 少々
胡椒 少々

生姜（すりおろし） 大さじ1
にんにく（すりおろし） 大さじ2/3
豆板醤 大さじ１
甜麺醤 大さじ1と1/2

チキンスープ 250㏄
砂糖 小さじ2
醤油 大さじ2
胡椒 少々
紹興酒 小さじ1

葱（粗みじん切り） 10㎝分
水溶き片栗粉 大さじ2～3
酢 適量

■この動画を見て頂いた方へのオススメ動画
★チャンネル内オススメ動画
・赤坂四川飯店 陳建一シェフの常備菜「ピーマン炒め」
　https://youtu.be/Z-C0OP1bfW4
・鈴木シェフの「絶品！ピリ辛中華丼」
　https://youtu.be/ATAvF0mI8Wg
・酒中花空心 大澤シェフの「究極のもやし炒め」
　https://youtu.be/YDnhd7zhl_k

★他チャンネルオススメ動画
・コウケンテツのご飯が進む茄子炒め
　https://www.youtube.com/watch?v=eI39H11HSro
・麻婆茄子の簡単、素揚げしないレシピ
　https://www.youtube.com/watch?v=S5THURI97YE
・陳建一シェフが自宅でつくる麻婆豆腐
　https://www.youtube.com/watch?v=e3n1OOR3mJ8&t=170s

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#麻婆茄子＃ささみ＃スパイシー炒め