かぼちゃと鶏もも肉のトロトロブイヨン煮♪ 
Simmered Pumpkin and Chicken Thighs in Broth
Pumpkin with a rich broth flavor is great for a quick dish. You can enjoy it with various ingredients of your choice. The origin of this recipe: The usual taste is good, but sometimes I want to try something fresh and different!
Simmered Pumpkin and Chicken Thighs in Broth
Pumpkin with a rich broth flavor is great for a quick dish. You can enjoy it with various ingredients of your choice. The origin of this recipe: The usual taste is good, but sometimes I want to try something fresh and different!
Cooking Instructions
- 1
Remove the seeds from the pumpkin and cut it into bite-sized pieces. Slightly shave the skin to allow the flavor to penetrate.
- 2
Cut the chicken into bite-sized pieces, sprinkle with a little salt and pepper, and lightly coat with cornstarch (about 1/2 tablespoon).
- 3
Heat oil in a pot and cook the chicken starting with the skin side. Once both sides are golden brown, remove them. There's no need to cook them thoroughly.
- 4
Using the same pan, cook the pumpkin in the chicken juices until it absorbs the flavors.
- 5
Once the pumpkin is slightly browned, combine all the ★ seasonings and the chicken.
- 6
For a drop lid, use a paper towel to avoid washing a lid. Fold the paper towel into a triangle three times.
- 7
Cut the tip with scissors and round the back. Cut the middle as you like.
- 8
When opened, it should look like this. It's convenient because you can throw it away after use, reducing washing, and it fits the pot size.
- 9
Cover with the drop lid and simmer over medium heat. Since the ingredients are pre-cooked, about 15 minutes should be enough, but adjust to your preference.
- 10
Turn off the heat and let it cool to absorb the flavors. Once the flavors have set, reheat and add the remaining cornstarch dissolved in water.
- 11
Sprinkle with parsley and it's ready to serve!
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