日式馬鈴薯煮雞
材料（2人份）
雞腿 ⋯⋯⋯⋯ 5 個
小馬鈴薯 ⋯⋯ 6 個
洋葱 ⋯⋯⋯⋯ 1/2 個
甘筍 ⋯⋯⋯⋯ 1/2 條
甜豆 ⋯⋯⋯⋯ 8 片
醬汁
米酒 ⋯⋯⋯⋯ 2 湯匙
味醂 ⋯⋯⋯⋯ 1 湯匙
原糖 ⋯⋯⋯⋯ 1 茶匙
醬油 ⋯⋯⋯⋯ 1 湯匙
味噌 ⋯⋯⋯⋯ 1 湯匙
高湯粉 ⋯⋯⋯ 1 湯匙
水 ⋯⋯⋯⋯⋯ 400 ml
做法
1. 馬鈴薯、甘筍洗淨去皮，馬鈴薯切2-3cm方塊，甘筍切角塊，洋葱去皮切條；
2. 平底鑊下油，中火熱鑊，放入雞腿煎至金黃，放入洋葱、甘筍一同炒；
3. 炒至洋葱半透明後，放入馬鈴薯略炒，將高湯粉加入水攪勻後倒入鑊；
4. 加入米酒、味醂、糖和醬油拌勻，待水滾後轉小火，加蓋炆煮30分鐘，中間略為攪動材料；
5. 準備甜豆，洗淨後撕去兩邊的邊莢、水滾後放入甜豆，煮至熟（約3-4分鐘），取出備用；
6. 用些少湯汁將味噌溶化後，倒入湯內攪勻，加入甜豆再煮1分鐘，完成～
Japanese style chicken stew
Ingredients
Chicken Drumstick 5 pc
New Potato 6 pc
Onion 1/2 pc
Carrot 1/2 pc
Sugar snap pea 8 pc
Sauce
Rice wine 2 tbsp
Mirin 1 tbsp
Raw sugar 1 tsp
Soy sauce 1 tbsp
Miso 1 tbsp
Dashi powder 1 tbsp
Water 400 ml
Method
1. Wash the potato and carrot, peel off the skin. Cut in 2~3cm cube.
2. Add oil in the pan, turn to medium heat to heat it up, fry the drum stick until golden brown. Then add onion and carrot to sauté,
3. Add potato, water and Dashi powder.
4. Add rice wine, mirin, sugar and soy sauce, stir it well. When it start boil, turn to low heat cover with lid cook for 30 mins, stir it occasionally.
5. Remove the end stems and the strings of each pod. Blanch in a pot of hot water (3-4 mins), take it out put in ice water.
6. Get some stock mix with the miso to melt it, put back to the pot. add snap pea to heat up for 1 min.
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