これぞご飯殺し(ハクマイブレイカー)【本気のガリバタチキン】

これぞご飯殺し(ハクマイブレイカー)【本気のガリバタチキン】

Hi, I’m Ryuji, a cooking guy. I changed the appearance a little bit. This time it’s garlic butter chicken. Garibata chicken is a dish that has become popular in recent years.
It’s garlic butter chicken. I cook it with Japanese seasoning. I wonder who made it popular.
I saw a commercial about it. In the commercial, they used garibata chicken stock, but I don’t need it at all. Because it tastes so much better without it with seasonings you have at home.
So today, I would like to share with everyone how to cook it. Of course, it would be easier to cook it using commercial stock. But I’m a cookery researcher, so I wanted to show everyone how to make a serious garlic butter chicken. I’m going to explain how to cook it. I’m a little bit drunk.
This is the third shot today. But I’m going to do it right. I think garlic butter chicken is supposed to be eaten with white rice, so I cut it into pieces large enough to eat with rice and not disturb it. This is my way of cutting.
I separate it here first. I cut it once.
And then I cut it into about 12 equal pieces. It’s like this. I took the skin off the garlic and hollowed out the core inside.
We’re going to use this as it is. So that’s all the preparation. What’s serious? This is serious about seasoning. This garlic chicken makes the rice disappear in no time. I know I say that all the time, but it really does disappear! Just make sure you get the seasoning mix right. Put the frying pan on fire.
You only need a little bit of oil, about 1 teaspoon. Spread a small amount of the oil evenly around the pan. Because we are using chicken thighs this time,
a lot of oil will come out of the chicken skin. So you only need a small amount of oil. So you might think that it’s okay not to oil, but in fact, a little bit of oil will release more animal oil. It’s been scientifically proven. I made a fatal mistake when I said all those great things earlier. I forgot to put salt and pepper
So I’m going to put salt and pepper now. You should let it acclimate.
Fry the skin side first. I’m doing it on high heat.
It’s okay to use medium heat. Look at the skin. That’s nice.
It’s getting burnt like this. Oh, that’s good.
Perfect. Looks delicious! How do you like it?
Looks good, doesn’t it? 1 tablespoon sake. 1 tablespoon mirin. 1 tablespoon soy sauce. That’s about 1/3 teaspoon of sugar.
We’re going to boil it down. Let it simmer until it’s thickened.
And at the same time, we’re going to heat the chicken here. The most important Ajinomoto in serious garibata chicken.
This is the most important seasoning. Three shakes of this. 123
This is very important. That’s about where it boils down to this.
There’s a signal that it’s boiling down. The chicken oil has just emulsified.
I’m sorry, I forgot to add the garlic. Put one clove of garlic.
Put it in early. This is because raw garlic has a strong aroma, so it is better to heat it a little to acclimate it. Why does garlic smell so good?
I’m going to bring it to a boil. About 20g of butter.
Give the garlic a little heat. The final sauce should look like this. And now we’re going to serve it.
If you put this skin side up, it will look very delicious. Oh, I just want to eat it.
And pour all the sauce on it. Oh, that’s good.
It’s the shine. Garlic butter chicken is ready. I would like to eat it now. I still have about half of Mugi to Hop.
I’ll have some. Will there ever be a dish that surpasses it? I eat it as a snack, but this goes 100% with rice. What goes well with rice also goes well with alcohol.
Of course, it goes very well with alcohol, too. But I really want high school boys who are growing up to eat this with gusto. I’d like them to eat a bowl of rice with these three slices. I’m a drinker, so I’m having it with sake.
It’s very good. It’s really good. Crispy fried chicken with soy sauce, mirin, sake, butter, sugar, and grated garlic. This garlic butter sauce is very, very good. Almost everything tastes better with this sauce.
It’s like eating chicken to eat this sauce. It’s really good! This is a guaranteed winner, no matter what you fry. I’m going to lose my appetite for cooking.
This sauce is too good. Just eat it with rice.
You can pour this all over the rice. You really won’t have to go to a beef bowl chain anymore.
It’s really good! So everyone please give it a try! Okay, so, everyone, if you’d like to try cooking today’s dish, please give us a thumbs up and subscribe to our channel, and sign up for notifications. That was Ryuji!

ご飯殺し(ハクマイブレイカー)と呼ばれている本気飯！
【本気のガリバタチキン】
是非とも作ってみてください！

★今回のレシピはこちら↓
ーーーーーーーーーーーーーー
【本気のガリバタチキン】１人分
鶏もも肉　　　３５０グラム
にんにく　　　１片
油　　　　　　小さじ１
バター　　　　10グラム
醤油　　　　　大さじ１
みりん　　　　大さじ１
酒　　　　　　大さじ１
砂糖　　　　　小さじ１/３
味の素　　　　３振り
塩コショウ　　適量
ーーーーーーーーーーーーーーーーーーーーー
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